11.3: Concept Review Dry Heat Methods of Meat Cookery for Tender and Tenderized Meat
- Page ID
- 29431
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- What are the minimum internal temperatures for safe consumption of the following
Minimum Internal Temperature Temperature Whole muscle cuts of beef, veal, lamb, pork Ground meat (beef, veal, lamb, pork)
- How does increased degree of doneness alter flavor, juiciness, tenderness of the meat?
- How does flouring or battering affect the sensory properties of tender meat?
- What mechanical methods of tenderizing were effective?
- Do all muscles in a retail cut of meat have the same tenderness?