meat

older the meat, more collagen, means

tougher meat must be cooked with

what is fat within muscles

what helps contain moisture content of cut of meat and not removed in slaughter house

when meat is cut, purplish-red myoglobin is exposed to o2 and becomes bright-red oxymyoglobin and indicates

brownish red meat is less desirable because it was exposed to

what is meat frozen before rigor mortis. which shrinks violently by almost 50%

what is stiffening of musles

what is less severe form of thaw rigor

what is current in mainly pork but can affect beef, lamb and poultry which is characterized by pH dropping very low

what is characterized by a high pH from a stressed animal that causes a dark meat with dry sticky texture

more myoglobin in muscle with create a

poultry is graded by

beef is mandatory graded by

vertebrate-invertebrate saltwater-freshwater lean-fat

fresh, frozen, cooked, sliced, canned, dehydrated are types of

only blood feathers and craw are removed in

eviscerated, free of blood, feathers, head feet is for

smaller pieces like halves, breasts is

less hydroxypoline in connective tissue of fish, still causes

what meat has lowest amounts of collagen

short muscles affects

fish grading is

what is the only type of fish thats graded A, B, and substandard