Question

The shrinkage of meat is greatest at pH 5.8 because

• A. At this pH, rate of moisture loss is more
• B. At this pH, main protein of muscle are denatured c. At this pH, net charge on the main protein of muscle
• C. At this pH, net charge on the main protein of muscle is zero
• D. None of the above

Answer 1

Answer:

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