Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____________________?
Correct answer: B. Microbial activity
- A. Biochemical changes
- B. Microbial activity
- C. Physical changes
- D. enzyme activity
Explanation
Microbial growth can produce brown, grey, green and other abnormal colours in fresh and cured meat through pigment formation and spoilage reactions. Biochemical and enzymatic reactions also affect colour, but microbial activity is the best answer in this spoilage context.
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