firelasher1496 firelasher1496
  • 06-07-2018
  • Arts
contestada

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.

Respuesta :

kis113
kis113 kis113
  • 06-07-2018
B. Myoglobin is the answer
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pdm00 pdm00
  • 06-07-2018
I believe b. Is the answer
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good job