Cured meats are generally vacuum packed to avoid

Challenger App

Food Technology/

No.1 PSC Learning App

★

★

★

★

★

1M+ Downloads

Cured meats are generally vacuum packed to avoid

AThe formation of metmyoglobin

Bloss of moisture

Coxidation of meat fat

Dnone of the above

Answer:

A. The formation of metmyoglobin

Related Questions:

Red sap of maple sap is due to

PSE condition of pork is caused due to:

Test used to check the presence of pasteurization indicator

The stunning method recom- mended for slaughter of adult cattle:

hypobaric storage is mostly use for