Meat is best defined as:, Any edible part of an animal, Muscle tissue of slaughter animals, Fat and connective tissue of animals, All animal by-products, The major chemical component of muscle meat is:, Protein, Fat, Water, Minerals, Which muscle protein is soluble in dilute salt solutions?, Sarcoplasmic protein, Stroma protein, Elastin, Myofibrillar protein, Rigor mortis occurs mainly because of:, Accumulation of oxygen in muscle, Increase in ATP concentration, Depletion of ATP in muscle fibers, Increase in muscle temperature, Which factor has a beneficial effect on the juiciness and flavor of meat?, Low water-holding capacity, High connective tissue content, Marbling, Rapid chilling

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