Activity 1: IDENTIFICATION
Direction: Identify the following terms used in the questions. Choose your answers in the box below.
_____________1. It is normally defined by the compositional quality (lean to fat ratio) and the palatability factors such as visual appearance, smell, firmness, juiciness, tenderness, and flavor.
_____________2. It is an effective as a preservative because it reduces the water activity of foods.
_____________3. These are substances added to food to slow down or prevent the growth of microorganisms.
_____________4. A gelatinous substance contained in the muscle tissue that tends to bind materials in sausage emulsions.
_____________5. These are ingredients used to improve juiciness and/or tenderness, enhance flavor, improve color, stabilize color, increase shelf-life, improve safety, or increase water-holding capacity in the final product.
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Answer:
1. Meat Quality
2. Salt
3. Food Preservative
4.
5. Non-Meat Ingredients