Question

select the two ways that marbling affects meat: *
creates better flavor
easier to cook
healthier for you
increases tenderness
this type of fat can be seen with the eyes. *
imaginary fat
invisible fat
visible fat
chemical fat

Explanation:

First Question (Select two ways marbling affects meat)

Marbling (intramuscular fat) in meat: 1. Creates better flavor as fat contributes to taste. 2. Increases tenderness as fat helps keep muscle fibers moist and separated, making the meat softer. "Easier to cook" is not a direct effect of marbling, and marbling (fat) doesn't make meat "healthier for you" (as fat, especially saturated, has health considerations).

Visible fat is fat that can be seen, like the fat on a steak or around meat. Imaginary fat is not a real term, invisible fat can't be seen, and chemical fat is not a standard term for visible fat.

Answer:

• Creates better flavor
• Increases tenderness

Second Question (This type of fat can be seen with the eyes)