RD exam topics: Properties of Meat (Tenderness, Myoglobin, & Collagen vs. Elastin)

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