Question

Q3. Why is pepper used in meat?

a) to preserve meat

b) to mask the unwelcome odour during long winter storage.

c) Both (a) and (b)

d) to give it a pungent flavour.​

Answer 1

Answer:

A commonly used spice is a champion at reducing carcinogenic compounds in grilled meats, report investigators. The study found that black pepper nearly eliminates the formation of heterocyclic amines, or HCAs, which can form on the surface of meat when it is cooked.

Answer 2

Answer:

D

Explanation:

to give it a pungent flavour.