RD exam topics: Properties of Meat (Tenderness, Myoglobin, & Collagen vs. Elastin)
Update: 2025-07-30
Description
For free practice questions & animated videos, check out our new YouTube page: https://www.youtube.com/@chompdowndietetics
To access our Dietitian Exam Review Program, check out: https://www.chompdowndietetics.com/
To message, contact rdexampodcast@gmail.com
Question:
A chef is using high heat to cook meat. A portion of the meat melted and turned into gelatin. Which of the following terms best describes this melted portion?
A. Elastin
B. Collagen
C. Cartilage
D.Ligament
Comments
In Channel
Download from Google Play
Download from App Store
United States00:00
00:00
x
