Ask Question
Today, 01:08

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.

+2
Answers (2)
  1. Today, 04:26
    0
    B. Myoglobin is the answer
  2. Today, 04:49
    0
    I believe b. Is the answer
Know the Answer?
Not Sure About the Answer?
Find an answer to your question ✅ “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. ...” in 📘 Arts if you're in doubt about the correctness of the answers or there's no answer, then try to use the smart search and find answers to the similar questions.
Search for Other Answers