Introduction to beef

What is identify as number 10?

• sirloin

• shank

• rib

• leg

what is identify as number 5?

• top sirloin

• tender loin

• short loin

• round

how many percents % does water consists in a meat?

• 70 - 75%

• 60%

• 7%

• 75%

minor components in meat refer to?

• carbohydrates

• vitamin

• protein

• fat

connective tissue that is yellow color are ______

• collagen

• fat

• tendon

• elastin

meat will have the highest tissue if______

select 2 answer.

• more exercise

• farm animal

• in wild

• aging

What is the primary factor contributing to the tenderness of meat?

• Marbling

• Age of the animal

• Exercise level

• Color of the meat

Which type of meat is known for its high fat content?

• Pork

• Chicken

• Beef

• Lamb

What is the main function of collagen in meat?

• Provide flavor

• Contribute to tenderness

• Enhance color

• Act as a preservative

which is consider as ribs?

• 2

• 7

• 8

• 1