The pH of muscle/meat is a measurement of acidity. In a normal livingmuscle the pH...

50.1K

Verified Solution

Question

Biology

image

The pH of muscle/meat is a measurement of acidity. In a normal livingmuscle the pH is approximately 7.2. A low pH results in meat proteinshaving decreased water-holding capacity and a lighter color. A higher pH willgive a darker color and less drip loss. What does the changes in muscle/meatbest demonstrate?o. Gene expression can be affected by the environmentp. Meat genetics are influenced by phenotypesq. Muscle genetics are influenced by geneticsr. Genes controlling muscle expression are co-dominant.

Answer & Explanation Solved by verified expert
Get Answers to Unlimited Questions

Join us to gain access to millions of questions and expert answers. Enjoy exclusive benefits tailored just for you!

Membership Benefits:
  • Unlimited Question Access with detailed Answers
  • Zin AI - 3 Million Words
  • 10 Dall-E 3 Images
  • 20 Plot Generations
  • Conversation with Dialogue Memory
  • No Ads, Ever!
  • Access to Our Best AI Platform: Flex AI - Your personal assistant for all your inquiries!
Become a Member

Other questions asked by students