Answer:
Cattle (cow or bull)- Beef
Deer- Venison
Answer:
Glucose is the main reducing sugar, and lysine is one of the highest amino acid concentration in chicken meat and also the most reactive amino acid in the Maillard reaction.
Explanation:
in,Glucose the amino acid in the meat reacts with reducing sugar to produce flavor
I can only answer some, but you'll have to answer the others. I already answered the 1st and 2nd question previously.
6. What is pigment?
It is basically another word for color. Having a move fancy definition though: a pigment is the natural color of an animal or plant tissue
8. What are the three primary colors?
Red, Yellow, and Blue
9. Why is violet called a secondary color?
Secondary colors are created mixing primary colors. Since red and blue make violet, it makes violet a secondary color.
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