Correct option is A
Meat tenderization works by breaking disulphide bonds in muscle proteins, which helps in softening the meat texture.
All Courses
- SSC GD
- UP Police
- UPPSC
- UP Police Constable
- Lekhpal
- UPSSSC PET
- Bank Maha Pack
- UPSI
- UPPCL
- SBI Clerk
- SBI PO
- UPSSSC
- RRB NTPC
- Railways Group D
- UPPSC RO ARO
- IBPS RRB PO Clerk
- BSSC CGL
- RRB ALP
- SSC CHSL
- SSC CGL
- Engineering Maha Pack
- NURSING MAHAPACK
- SGPGI NURSING OFFICER
- IBPS PO
- UP LT GRADE
- IB JIO
- BPSC AEDO
- BSSC Inter Level
- BSSC
- RRB JE
- KVS Non Teaching
- UP Home Guard
- Delhi Police
- BTSC JE
English
30 Questions
30 Marks
27 Mins
