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True or false Moist heat cooking methods at low temperature are most effective for turning meat high in connective tissue into a tender, juicy finished
True or false Moist heat cooking methods at low temperature are most effective for turning meat high in connective tissue into a tender, juicy finished product. ______ Inspection is a guarantee of wholesomeness, not of quality or tenderness. _______ According to U.S. law, all meat must be inspected. _________ Grading is in meat is not required by U.S. law. ______________
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