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3 September, 19:50

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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Answers (2)
  1. 3 September, 20:06
    0
    B. Myoglobin is the answer
  2. 3 September, 20:38
    0
    I believe b. Is the answer
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