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Chemistry, 28.02.2020 19:39 momof7hardings
When a fresh, uncooked beef roast is sliced in two, the surface of the meat first appears purplish but then turns red. Explain why. The change in color of freshly cut meat is due to myoglobin oxygen.
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When a fresh, uncooked beef roast is sliced in two, the surface of the meat first appears purplish b...
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