2: Proteins Last updated Jul 27, 2022 Save as PDF 1.2.9: Measurement 2.1: Meat Page ID64269 ( \newcommand{\kernel}{\mathrm{null}\,}\) 2.1: Meat2.1.1: Meat Identification2.1.1.1: Cuts and Preparation Methods2.1.1.2: Composition of Meat2.1.1.3: Meat Fibers and Tenderness Factors2.1.1.4: Meat Color2.1.1.5: Inspection and Grading of Meat Products2.1.1.6: Types of Beef and US Consumption2.2: Poultry2.2.1: Introduction to Poultry Identification2.2.1.1: Poultry Grading and Standards2.2.2: Cooking Poultry2.3: Fish/Shellfish2.3.1: Fish Classifications and Composition2.3.2: Inspection and Grading2.3.3: Fish and Cooking Methods2.4: Milk2.4.1: Pasteurization and Homogenization2.4.2: Fluid Milk Products2.5: Cheese2.6: Eggs