The Color of Fish Is Darker When the Muscle Fibers

True/False

The color of fish is darker when the muscle fibers are slow-twitch and the fat is higher
A)a process in which a milk product is heated at or above 280º F for at least 2 seconds
B)fermented milk in which lactose has been converted to lactic acid
C)a mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion
D)the heating of milk below its boiling point to destroy the pathogenic microorganisms
E)generally, the unwanted coagulation and precipitation of some milk proteins under certain conditions including acids, enzymes, and salts.