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what are the characteristics of a fresh meat
What else can I help you with?
What are the characteristics of meat used in processing?
characteristic of meat used in processing??
Economic characteristic of Rhode Island colony?
meaty meat
What is a characteristic of a carnivore?
a characteristic of a carnivore is that they eat meat not herbs and plants like herbivores! And some carnivores will have sharp teeth for tearing off meat.. some will have claws for hunting and taking down prey!
What are the characteristic of fresh meat?
naturally occurring, a natural product of the environment that exists without artificial or human interference
Are meat cutters' wages low?
Low wages were characteristic of the poultry industry, with meat cutters' median weekly earnings of $370 in 1998
Which characteristic best describes the average American diet?
The characteristic that best describes the average American diet is a plate of refined grains, foods with added sugar and fats, meat and poultry.
What part of lamb is gyro meat?
Gyro meat is typically made from lamb shoulder or leg, though it may also include a blend of beef or pork. The meat is seasoned with various spices, then stacked and cooked on a vertical rotisserie. As the outer layer cooks, it is sliced off and served in a pita with tomatoes, onions, and tzatziki sauce. This method of preparation creates a flavorful and tender meat that's characteristic of gyros.
How is bacon cured?
Bacon is cured by soaking pork belly in a mixture of salt, sugar, and sometimes other seasonings. This process helps preserve the meat and gives it its characteristic flavor.
What is an omnivore herbivore and carnivore?
Omnivore: something that eats meat and plants. Herbivore: just eats plants, grass etc. Carnivore: Just eats meat.
What does the word property mean in math form?
Characteristic. Characteristic. Characteristic. Characteristic.
What is the noun for tender?
The noun is tenderness (showing tender feelings). The noun tenderness applied to a food such as meat would be a concrete noun, because it is a characteristic detected by the senses (when chewing and tasting).
What if you soaked meat in a very salty solution how might the meat change in mass appearance or other characteristic?
If the meat is uncooked you could try rinsing it under cold water to help reduce the salt flavour. If the meat is cooked the salt flavour has cooked into the meat and it is very hard to remove it after that has happened. >well, I learned how to cook meat from the Philipina Woman from my Church, that you could continue to cook the meat with rice and or potatoes, and that they would absorb a lot of the salt. Now it's my turn to try it, I only need to convince my daughter (the cook in the family!) that this is true. Is there anyone out there that can confirm this? I am no longer in contact with my church family.
