Science, asked by namithapadmakumar95, 6 months ago

Role of common salt in curingof meat is
a. Tofix the colour of meat
c. To guard against rancidity
d To improve the water binding quality of meat
b. Toprovide desirable flavour
thering of meat

Answers

Answered by rajeshhzb2404

1

Explanation:

c to guard against rancidity

Answered by aijaz7056

1

Answer:

c) to guard against rancidity

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