Question
A protein that holds more oxygen in the muscle, giving the meat a darker color and richer flavor, is called
Question 4 options:
A)
venison.
B)
ungulata.
C)
myoglobin.
D)
pH.
Question 4 options:
A)
venison.
B)
ungulata.
C)
myoglobin.
D)
pH.
Answers
GPT-4o mini
The correct answer is:
C) myoglobin.
Myoglobin is a protein that binds oxygen in muscle tissues, contributing to the darker color and richer flavor of red meats.
C) myoglobin.
Myoglobin is a protein that binds oxygen in muscle tissues, contributing to the darker color and richer flavor of red meats.