ICSE Class 10 Answered
Why is salt added to meat?
Please explain properly.
Asked by hammadkidwairocks | 23 Mar, 2019, 01:43: PM
Expert Answer
Because salt helps form protein gels, it can be used as a binding agent. When salt is added to foods such as sausage or other processed meats, it causes gelatinization of proteins which then hold the product together.
Answered by Sivanand Patnaik | 23 Mar, 2019, 03:42: PM
ICSE 10 - Biology
Asked by hammadkidwairocks | 23 Mar, 2019, 01:43: PM
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ICSE 10 - Biology
Asked by drashtichauhan75 | 17 Mar, 2019, 10:40: AM
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