Register
A protein that holds more oxygen in the muscle, giving the meat a darker color and richer flavor, is called A. ungulata. B. myoglobin. C. venison. D. pH.
176k views
0 votes
A protein that holds more oxygen in the muscle, giving the meat a darker color and richer flavor, is called

A. ungulata.
B. myoglobin.
C. venison.
D. pH.

User Bstoney
by
7.8k points

2 Answers

4 votes
I believe b. Is the answer
User Tim Boland
by
8.4k points
4 votes
B. Myoglobin is the answer
User Narfanator
by
8.7k points
← Prev Question Next Question →

Related questions

User Vyegorov
asked Jan 17, 2024 191k views
7. What gives meat its dark red pigment and more pronounced flavor is myoglobin. O a) True Ob) False
Vyegorov asked Jan 17, 2024
by Vyegorov
8.8k points
1 answer
2 votes
191k views
User Ucodia
asked Apr 1, 2024 178k views
My friend from India never eats meat, but once I saw him eating... a. pork b. beef c. venison d. poultry
Ucodia asked Apr 1, 2024
by Ucodia
7.8k points
1 answer
4 votes
178k views
Ask a Question
Welcome to QAmmunity.org, where you can ask questions and receive answers from other members of our community.

9.5m questions

12.2m answers

Other Questions

What song contains the line, "Lets be jolly, deck the halls with boughs of holly"?
Which statement about the artist Michelangelo is not correct? A. He admired the classical past of Greece and Rome and the humanist ideals of the Renaissance. B. He enjoyed an easygoing and respectful relationship
What are some facts about j. Vincent scarpace ??
What is a tonal collage? We learnt it in school BUT I can't remember.
Who knows the book Rose Blanche
Link Copied!