B. ldentification Direction: Arrange the scrambled word/s to identify the statements. Write your answer on a piece of paper. 1. ATF -It is the main source of flavor in meat. 2. TIVECENCON EUSSIT -These are network of proteins that bind the muscle fibers together. 3. LEAV - meat from a calf or young beef animal, 4-5 months. 4. VONCHE - meat from deer/goat. 5. BAML - the meat of young domestic sheep. 6. TEINPRO - It is composed of 20% of muscle tissue. 7. TEAM - is the flesh or other edible parts of animals. 8. RACA FEEB - meat from carabao. 9. LASTINE - yellow connective tissue and is not broken down in cooking. 10.BOHYDRATESCAR - it plays a necessary part in the complex reaction, called the maillard reaction, which takes place when meats are browned by roasting, broiling or sautéing.​