Multiple Choice
If meat from a steer carcass is cooked soon after slaughter, it will be:
A) Juicy, because the WHC is increased and the meat loses little water on cooking
B) Shrunken as muscle fibers contract
C) Tender, because the higher the temperature, the shorter the time carcass is in rigor
D) A and C
E) None of the above
Correct Answer:
Verified
Correct Answer:
Verified
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