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Author Question: Darkening of meat near the bone in frozen poultry is caused by (1) liberation of hemogloblin from ... (Read 35 times)

jerry coleman

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on: Aug 2, 2018
Darkening of meat near the bone in frozen poultry is caused by
 
  (1) liberation of hemogloblin from the bone marrow, (2) not cooking meat first, (3) liberation of myoglobin from the bone marrow, (4) the addition of red food coloring, (5) leakage of myogloblin from the surrounding muscle.

Question 2

Potassium and sodium have interrelated roles and some similar functions, except that potassium operates
  primarily ________ the cell and sodium functions ____ the cell.
 
  Fill in the blank(s) with correct word


Zack0mack0101@yahoo.com

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Reply #1 on: Aug 2, 2018
Answer to Question 1

1

Answer to Question 2

Potassium operates inside the cell and sodium functions outside it


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