RD exam topics: Properties of Meat (Tenderness, Myoglobin, & Collagen vs. Elastin)

from Chomp Down Dietetics Presents: Chomping Down the RD Exam · host Dr. Feraz, EdD, RDN

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

Episode metadata supplied by the publisher feed · Published Jul 30, 2025

Embed this episode

Attribution link and audio player

NOW PLAYING

RD exam topics: Properties of Meat (Tenderness, Myoglobin, & Collagen vs. Elastin)

0:00 6:33

1×

No transcript for this episode yet

We transcribe on demand. Request one and we'll notify you when it's ready — usually under 10 minutes.

Share this episode

Similar Episodes

No similar episodes found.

Similar Podcasts

No similar podcasts found.

Frequently Asked Questions

How long is this episode of Chomp Down Dietetics Presents: Chomping Down the RD Exam?

This episode is 6 minutes long.

When was this Chomp Down Dietetics Presents: Chomping Down the RD Exam episode published?

This episode was published on July 30, 2025.

Can I download this Chomp Down Dietetics Presents: Chomping Down the RD Exam episode?

Yes. Use the download control on the episode player to save the publisher-provided media file.

URL copied to clipboard!