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Author Question: In considering the distribution of fat throughout the muscles of a meat cut, which of the following ... (Read 67 times)

fasfsadfdsfa

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on: Aug 1, 2020

Question 1

In comparing the results of dry aging and wet aging of beef, there appears to be a significant difference only in
◦ juiciness.
◦ shrinkage.
◦ palatability.
◦ tenderness.

Question 2

In considering the distribution of fat throughout the muscles of a meat cut, which of the following terms is used?
◦ Texture
◦ Marbling
◦ Saturation
◦ Emulsification
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by fasfsadfdsfa on Aug 1, 2020

vickyvicksss

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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fasfsadfdsfa

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Reply 2 on: Aug 1, 2020
Gracias!

T4T

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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