2. (Meat) Fill in the blanks: a) What substance makes red meat red (or dark), that is missing in white meat? b) How are collagen and gelatin related? c) Why is "chuck roast" (cut of beef from the cow's shoulder) cooked "low and slow"?

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Food Microbiology

The subdivision of microbiology that deals with the interaction between microbes and food particles are called food microbiology. This scientific study incorporates both beneficial and harmful microbes and their effect on the food production, food storage, and health of human beings.