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What is marbling

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Reference no: EM133298022

Assignment:

Part A. Meat and Poultry

Answer the following questions. The minimum is five sentences.

1. What is the relationship between meat consumption and economic development? Explain.

2. What is marbling? Why is it a basis for quality grading?

3. What is rigor mortis? What are the changes induced by it? Why is it not advisable to cook meat that is in the state of rigor?

4. What are some of the methods of tenderizing meat? Explain.

5. What are the safety concerns that should be addressed when purchasing and preparing meat dishes?

Part B. Fish and Shellfish

Answer the following questions. The minimum is five sentences.

1. Differentiate univalves from bivalves, cephalods and crustaceans.

2. Why is cod liver oil an important food supplement?

3. What are the characteristics of fresh fish? Relate this to the biochemical changes that occur after fish catch or harvest.

4. What is gaping? Why does it happen?

5. What are the most significant nutrients that are supplied by fish? By crustaceans? By cephalods?

By clams, oysters and mussels? Why is thiamin not found in carp?

Reference no: EM133298022

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