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Question 15 of 20:

A protein that holds more oxygen in the muscle, giving the meat a darker color and richer flavor, is called:

A. myoglobin.
B. pH.
C. ungulata.
D. venison.



Answer :

GinnyAnswer

Final answer:

Myoglobin is a crucial protein in muscle tissues that stores oxygen, affecting meat color and flavor.


Explanation:

Myoglobin is a protein found in muscle tissues that binds with oxygen to supply cells with this element. It is essential for oxygen storage in organisms, especially those needing prolonged breath-holding abilities, like deep-diving mammals. The color and flavor of meat are influenced by the myoglobin content within muscle cells.


Learn more about Myoglobin here:

https://brainly.com/question/43090662