TOEFL - Reading Comprehension - Test 52
In this section you will find a number of tests based on the fifth part of the Test Of English for International Communication.
For each question you will see an incomplete sentence. Four words or phrases, marked A-D are given beneath each sentence. You are to choose the one word or phrase that best completes the sentence.
Click on the 'View Answers' tab to see the correct answers.
10 Conventional handling of meat involves holding the beef sides in the cooler for 24 to 36 hours before boning. Chilling in the traditional fashion is also associated with a loss of carcass weight ranging from 2% to 4% due to evaporation of moisture from the meat tissue.
15 Early excision, or hot boning, of muscle prerigor followed by vacuum packaging has several potential advantages. By removing only the edible muscle and fat prerigor, refrigeration space and costs are minimized, boning labor is decreased and storage yields increased.
20 Because hot boning often results in toughening of meat, a more recent approach, hot boning following electrical stimulation, has been used to reduce the necessary time of rigor mortis. Some researchers have found this method beneficial in maintaining tender meat, while others have found that the meat also becomes tough after electrical stimulation.
B. energy waste
C. loss of carcass weight
D. toughness of meat
B. it helps conserve energy and is less expensive than conventional methods
C. meat tastes better when the bone is adequately seared along with the meat
D. it reduces the weight of the carcass
B. a method of boning meat
C. electrical stimulation of beef
D. early excision
B. hot boning
C. carcass chilling
D. electrical stimulation
B. tenderizing the meat
C. using electrical stimulation before hot boning
D. removing only the edible muscle and fat prerigor