Considering the context presented by Bobbio and Bobbio (2001), evaluate the following statements and the proposed relationship between them: I- By ...

Considering the context presented by Bobbio and Bobbio (2001), evaluate the following statements and the proposed relationship between them: I- By heating in water, collagen contained in the meat between the muscle bundles loses its organized structure and the separation between the molecules allows the entry of water between the protein fibers followed by dissolution, by prolonged heating at the boiling temperature. BECAUSE II- collagen, thus transformed, is the gelatin that forms a rigid gel upon cooling. Thus, it reduces the resistance of the meat to penetration, since the muscle bundles will no longer have collagen to unite them.

I- By heating in water, collagen contained in the meat between the muscle bundles loses its organized structure and the separation between the molecules allows the entry of water between the protein fibers followed by dissolution, by prolonged heating at the boiling temperature.
II- collagen, thus transformed, is the gelatin that forms a rigid gel upon cooling. Thus, it reduces the resistance of the meat to penetration, since the muscle bundles will no longer have collagen to unite them.
A As asserções e II são proposições verdadeiras.
B A asserção I é uma proposição verdadeira, e a II é uma proposição falsa.
C As asserções são proposições falsas.