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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.
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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
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2 Answers

4 votes
I believe b. Is the answer
User Tim Boland
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4 votes
B. Myoglobin is the answer
User Narfanator
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