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The top documents tagged [meat ages]
Esa/fphp/tganu1 MEATS. esa/fphp/tganu2 Objectives Describe the composition and structure of meat and explain how they relate to meat selection and cooking
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Beef. Composition of Meat Water- Protein- Fat- Fat 1. Juiciness Marbling Surface Fats 2. Tenderness Muscle Fibers 3. Flavor
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u/s 15900
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Beef. Composition of Meat Water- 75% of muscle tissue Protein- 20% of muscle tissue, coagulates and becomes firmer when cooked Fat- 5% of meat, some fat
253 views
Chicago Steak Company 2014 Catalog
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