MEDICINE MCQ
INFECTIOUS DISEASES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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it is a cut of meat you like
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the core of the meat has been elevated to the proper temperature while cooking
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it has been seasoned properly
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only if it has been baked in an oven
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Detailed explanation-1: -Ground beef can be pink inside after it is safely cooked. The pink color can be due to a reaction between the oven heat and myoglobin, which causes a red or pink color. It can also occur when vegetables containing nitrites are cooked along with the meat.
Detailed explanation-2: -Look at, touch and smell the meat for important clues about its freshness. Look: Red meat should be bright red-that’s when it’s at its freshest. If it turns purple or brown-ish, it is probably still safe to eat, but it has been exposed to some oxygen. As raw chicken spoils, it turns from pink to a greyish colour.
Detailed explanation-3: -What happens when you cook meat? – Myoglobin is made of a protein and a heme ring, which contains an iron atom, both of which change when meat is cooked: The protein denatures, and the state of the iron changes. These transformations shift the color of meat from purplish/pinkish/reddish to tan/brown.
Detailed explanation-4: -Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.