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Which does not belong with the others?



A. Comminuted meat emulsion
B. Myofibrillar proteins stabilize fat droplets
C. Proteins contribute to the formation of a viscous gel matrix
D. Viscous gel matrix stabilizes the emulsion by promoting fat globule movement
E. In a meat emulsion it is undesirable for fat globules to coalesce (combine) into a fatty layer

This question is part of Food Science Exam 1
Asked by Kkline, Last updated: Apr 29, 2019

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1 Answer

John Smith

John Smith

Answered on Dec 20, 2016

Viscous gel matrix stabilizes the emulsion by promoting fat globule movement
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