Lesson 24

  • Due No due date
  • Points 10
  • Questions 7
  • Time Limit None
  • Allowed Attempts Unlimited

Instructions

This lessons consists of multiple parts and covers the following concepts

  • White meat vs. dark meat
  • Heme and myoglobin
  • Iron bioavailability
  • Cooking meat - denaturation and coagulation
  • Curing
  • Sous Vide

The questions embedded in the lesson are formative - that is, they test your comprehension and understanding, but they are graded for participation/completion only.

You can start and stop this lesson as many times as you want. There is no time limit. 

Required Readings:

 8.1 (Intro) through 8.5 (Red or White Meat p. 273 –288

Only registered, enrolled users can take graded quizzes