A protein that holds more oxygen in the muscle, giving the meat a darker color and richer flavor, is called

Question

Question 4 options:

A)

venison.

B)

ungulata.

C)

myoglobin.

D)

pH.

Answer 1

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.