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