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The shrinkage of meat is greatest at pH 5.8 because

AAt this pH, rate of moisture loss is more

BAt this pH, main protein of muscle are denatured c. At this pH, net charge on the main protein of muscle

CAt this pH, net charge on the main protein of muscle is zero

DNone of the above

Answer:

C. At this pH, net charge on the main protein of muscle is zero


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