Ansc 255 questions Study guides, Class notes & Summaries

ANSC 255 Final Exam Questions with Complete Solutions.

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 AnswersANSC 255 Exam 1 Questions And AnswersANSC 255 Exam 1 Questions And AnswersANSC 255 Exam 1 Questions And AnswersANSC 255 Exam 1 Questions And AnswersANSC 255 Exam 1 Questions And AnswersANSC 255 Exam 1 Questions And AnswersANSC 255 Exam 1 Questions And AnswersANSC 255 Exam 1 Questions And AnswersANSC 255 Exam 1 Questions And AnswersANSC 255 Exam 1 Questions And AnswersANSC 255 Exam 1 Questions And AnswersANSC 255 Exam 1 Questions And AnswersANSC 255 Exam 1 Que...

Animals used in biomedical research help us better understand ________ physiology. A. Neither answer is correct B. Animal C. Both answers are correct D. Human - C. Both answers are correct Most legislation aimed at protecting animals until the 1950s consisted of? A. Protecting the animal owner from animal damages B. Protecting animals against purposeful human exploitations C. Banning blood sport events D. Protecting animals against pointless cruelty - D. Protecting animals again...