The component which contributes in tenderness of meat is /are

Challenger App

Food Technology/

No.1 PSC Learning App

★

★

★

★

★

1M+ Downloads

The component which contributes in tenderness of meat is /are

AConnective tissue

BFat

CComposition of the protein in piece of meat

DAll of the above

Answer:

D. All of the above

Related Questions:

Meat is generally an excellent source of ...... vitamin.

Withering step is seen during the processing of

Which of the following is regarded as king of spices

The purpose of guard column in HPLC system is to

fats and oils can be made to mix with water in the presence of --------?