Episode 31
RD exam topics: Properties of Meat (Tenderness, Myoglobin, & Collagen vs. Elastin)
Chomp Down Dietetics Presents: Chomping Down the RD Exam
July 30, 20256m 33s
Audio is streamed directly from the publisher (mcdn.podbean.com) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
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 [email protected]
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