What are the most common extractives from which meat derives some of its flavor?
A) urea
B) uric acid
C) creatine and creatinine
D) bone marrow

Question

Quizplus · Accepted Answer

Creatine and creatinine are among the most common extractives in meat that contribute to its flavor. These compounds are part of the muscle's energy metabolism and are known for their role in flavor development during cooking.

What Are the Most Common Extractives from Which Meat Derives