Identify major species and breeds of livestock and poultry utilized for meat production. Describe the composition of the meat (i.e., muscle, connective tissues, fat, and bones) and its impact on the quality analysis of the meat, including, but not limited to, marbling. Write an informative text summarizing the effects of aging on the texture of meats and poultry.
Standard detail
11
Depth 2Parent ID: 4477D423B8E94D90956F4C9DB45FAB35Standard set: Culinary Arts III
Original statement
Quick facts
- Statement code
- 11
- List ID
- 11
- Standard ID
- 7C8A250DD4AF4F38BDBC9242C297B4F8
- Subject
- CTE (2020-)
- Grades
- 12, 11
- Ancestor IDs
- 4477D423B8E94D90956F4C9DB45FAB358977D0417B29477BAC4EDD45DDF956FC
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US