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Прочитайте текст и выберите утверждение соответствующее содержанию текста Freezing. The rate of free...: ответ на тест 439219 - Английский язык

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Freezing. The rate of freezing is very important in maintaining meat quality, rapid freezing being superior. If meats are frozen slowly, large ice crystals form in the meat and rupture cell membranes. When this meat is thawed, much of the original moisture found in the meat is lost as juice flow from the meat. For this reason cryogenic freezing or other rapid methods of freezing meats are used at the commercial level to maintain maximal product quality. It is important to note, however, that freezing does not kill the microorganisms; they simply become dormant. When the meat is thawed, the spoilage continues where it left off.
Варианты ответов
  • Grinding meat increases the surface area, releases moisture and nutrients from the muscle fibres.
  • Freezing does not kill the microorganisms.
  • Freezer storage is an excellent method of meat preservation.
  • Meat should be stored at temperatures that are as cold as possible.
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Вопрос задал(а): Анонимный пользователь, 10 Ноябрь 2020 в 13:21
На вопрос ответил(а): Анастасия Степанова, 10 Ноябрь 2020 в 13:21

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Вопрос № 782080

Прочитайте текст и выберите утверждение, соответствующее содержанию текста
Freezing. The rate of freezing is very important in maintaining meat quality, rapid freezing being superior. If meats are frozen slowly, large ice crystals form in the meat and rupture cell membranes. When this meat is thawed, much of the original moisture found in the meat is lost as juice flow from the meat. For this reason cryogenic freezing or other rapid methods of freezing meats are used at the commercial level to maintain maximal product quality. It is important to note, however, that freezing does not kill the microorganisms; they simply become dormant. When the meat is thawed, the spoilage continues where it left off.
Meat should be stored at temperatures that are as cold as possible.
Freezer storage is an excellent method of meat preservation.
Grinding meat increases the surface area, releases moisture and nutrients from the muscle fibres.
Freezing does not kill the microorganisms.

Вопрос № 607444

Прочитайте текст и выберите утверждение, соответствующее содержанию текста
Freezing. The rate of freezing is very important in maintaining meat quality, rapid freezing being superior. If meats are frozen slowly, large ice crystals form in the meat and rupture cell membranes. When this meat is thawed, much of the original moisture found in the meat is lost as juice flow from the meat. For this reason cryogenic freezing or other rapid methods of freezing meats are used at the commercial level to maintain maximal product quality. It is important to note, however, that freezing does not kill the microorganisms; they simply become dormant. When the meat is thawed, the spoilage continues where it left off.
Grinding meat increases the surface area, releases moisture and nutrients from the muscle fibres.
Meat should be stored at temperatures that are as cold as possible.
Freezer storage is an excellent method of meat preservation.
Freezing does not kill the microorganisms.

Другие вопросы по предмету Английский язык

Вопрос № 439221

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Cow milk has been used by man from the earliest times to provide both fresh and storable nutritious foods. The nutritional value of milk is indicated by the fact that daily consumption of a quart (0,95 litre) of cows’ milk supplies an average man with approximately all the fat, calcium, phosphorus, and riboflavin, one-third of the vitamin A, ascorbic acid, and thiamine, one-fourth the calories; and with the exception of iron, copper, manganese, and magnesium, all the minerals needed daily. Considerable amounts of nicotinic acid and choline are also provided.

Вопрос № 439223

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Domestication of animals is more than taming. Their habitat is restricted, protection assured, food supply maintained, and most important, breeding farm animals is done under human management and control.
In general animals have been domesticated for the following three purposes: as a source of food, clothing, etc, as assistants used in various human activities, or as pets.
The usefulness of animals domesticated may vary. For instance, European and many other peoples breed cows for obtaining milk and beef, but the Chinese do not milk cows, and Hindus do not eat beef.

Вопрос № 439225

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Cattle are the most important of the animals domesticated by man and, next to the dog, the most ancient. Domesticated cattle belong to the family Bovidae, which also includes the buffalo, the bison, yak, zebu and some others. Domestication of cattle has had varying degrees of success, from half-wild buffaloes to the tame British Jersey. Cattle were at first used and developed as draft animals and as suppliers of milk and were usually used for food only when no longer useful for the purposes mentioned. Only in very recent times have cattle raised to be eaten.

Вопрос № 439226

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Great physical changes have taken place in animals domesticated. Now they differ considerably in colour, form, size, etc. from their related wild forms. Great experience has been gained in improving stocks by the scientists, using selection, crossbreeding and inbreeding.
Some possibilities for domestication may still exist. Perhaps fur-bearing animals, such as mink and foxes are now being domesticated in the same slow way as cattle and sheep were many thousand years ago.
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