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When fresh meat has been held too long it may develop a brownish color due to which of the following pigments?

haileykopp

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4 years ago

When fresh meat has been held too long it may develop a brownish color due to which of the following pigments?

When fresh meat has been held too long it may develop a brownish color due to which of the following pigments?

▸ Myoglobin

▸ Oxymyoglobin

▸ Metmyoglobin

▸ Nitrosomyoglobin

Textbook

Introductory Foods

Introductory Foods

Edition: 14^th

Authors: Scheule, Bennion

Read 164 times

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andy123

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haileykopp Author

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4 years ago

I appreciate what you did here, answered it right Smiling Face with Open Mouth

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This helped my grade so much Perfect

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GeorgeNeist

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this is exactly what I needed

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