10explain the following terms as they relate to

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10.Explain the following terms as they relate to storing meat; time, temperature and cross-contamination. -Time is the amount of time a meat product can be stored safely before using. Time also effects the flavor of a meat (both with dry aging and wet aging.) Temperature is important to keep the meat out of the "temperature danger zone" where dangerous microorganisms
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can flourish. Cross contamination occurs when a meat from one type of animal comes into contact with the meat (or meat byproducts blood, bone, etc.) of another animal. This can lead to the spread of bacteria, virus and parasites. 11. Why is it important to know where a cut comes from on the carcass? -Different muscle groups on the animal are different in texture and flavor and it is important to know what part of the animal these cuts come from. Highly exercised muscles are larger, tougher to chew and high in collagen. The cuts from these muscle groups will benefit from moist cooking over a prolonged period of time. Less exercised muscles will be lower in collagen, higher in fat and incredibly tender. These will be used for non-tenderizing cooking. 12. Why do we cook meat and what are the basic cooking methods considered when preparing various meat items? - We cook meat to make it safe to eat, easier to chew, make it more flavorful and to kill dangerous microbes. Sources - Wikipedia
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- The Spruce - Britannica
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  • Fall '14
  • yield grading, meat carcass, Mark Elia

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