Ansc 255 exam 1 - Study guides, Class notes & Summaries

ANSC 255 Exam 1 Questions with 100% Correct Answers | Latest Version Expert Verified

ANSC 255 Exam 1 Questions & Answers 2024/2025 During the conversion of muscle to meat, the pH drops due to an accumulation of ________. - ANSWERSlactic acid The 3 major contributors to meat tenderness include all of the following EXCEPT... -Sarcomere legnth -Connective tissue -Marbling -Proteolyctic enzymes - ANSWERSMarbling Which type of fat is commonly referred to as "marbling". - ANSWERSIntramuscular (T/F) Pork is considered "red" meat - ANSWERStrue Hyperplasia of mu...

ANSC 255 Exam 1 Questions And Answers Well Illustrated. Animal product ABCs - correct answer. Anatomy, Biology, Chemistry Anatomy in animal products - correct answer. where products come from Biology in animal products - correct answer. how tissues, cells, etc. function Chemistry in animal products - correct answer. what processes are happening and when safety - correct answer. risk of a hazard quality - correct answer. sensory acceptance wholesomen...

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NSC 255 Exam 1 food & culture 100% Answered

ANSC 255 Exam 1 Questions and Correct Answers

NSC 255 Exam 1 food & culture questions with verified answers.