Meat Composition

How does marbling affect the flavor of meat?

• Marbling adds moisture and flavor to the meat during cooking.

• Marbling causes the meat to lose its natural taste.

• Marbling makes the meat tough and dry when cooked.

1. What is the percentage of water?

• 70%

• 50%

• 10%

Marbling seperates muscle fibers, making meat easier to chew?

• Juiciness

• Flavor

• Tenderness

Fat is the main source of flavor meat?

• Carbohydrates

• Flavor

• Water

It becomes firmer and loses moisture

• Protein

• Fat

• Water

What is Carbohydrates?

Answer explanation

it plays necessary part in the complex reaction called the maillard reaction, which takes place when meats are browned by roasting, broiling or sautéing

The fat in meat contributes to?

• Tenderness, Juiciness, Flavor

• Water, Protein, Fat

• Vitamin A, Vitamin C, Vitamin D

Fat is the _ of the muscles tissue

(a)  

What is the four composition of meat?

Answer explanation

Water, Protein, Fat, Carbohydrates

20% of the muscle tissue

• Protein

• Fat

• Water