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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"?

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"?

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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etween th douh Nai use 2. (Meat) Fill in the blanks: a) What substance makes red meat red (or dark), that is missing in white meat? cos a sc lo b) How are collagen and gelatin related? c) Why is "chuck roast" (cut of beef from the cow's shoulder) cooked "low and slow"? d) What do we call changes that result in the browning of the surface of cooked meat (and other foods)? e) Which needs more oxygen to function, red meat or white meat? f) Why does cooking meat in any way, even un- der water, make it shrink and get dryer in tex- ture? (there are at least two good answers– ei- ther one will do) g) How should you cook a piece of lighter meat that has been less exercised, fast or slow?
Transcribed Image Text:etween th douh Nai use 2. (Meat) Fill in the blanks: a) What substance makes red meat red (or dark), that is missing in white meat? cos a sc lo b) How are collagen and gelatin related? c) Why is "chuck roast" (cut of beef from the cow's shoulder) cooked "low and slow"? d) What do we call changes that result in the browning of the surface of cooked meat (and other foods)? e) Which needs more oxygen to function, red meat or white meat? f) Why does cooking meat in any way, even un- der water, make it shrink and get dryer in tex- ture? (there are at least two good answers– ei- ther one will do) g) How should you cook a piece of lighter meat that has been less exercised, fast or slow?
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