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Hue
Words we normally think of as describing color
Chroma
Strength or dominance of the hue
Value
Overall intensity to how light or dark a color is
What are the color spaces for L, A, and B, respectively?
Black to white, Red to green, Yellow to blue
What is denatured when cooked?
Myoglobin
Hemoglobin
Transports O2 from lungs to cells
Myoglobin
Stores O2 in cells
Meat color is impacted by the following factors:
Quantity of myoglobin
Species difference and age related
type of muscle
chemical state of myoglobin
At what age are pigs slaughtered?
6 months
At what age are lambs slaughtered?
1 year
At what age are cattle slaughtered?
15 to 18 months
What is the order of myoglobin concentration in bovine age classes? (increasing order)
Veal<Calf<young beef<old beef
What happens to myoglobin’s affinity to bind oxygen as age increases?
it loses the ability to bind oxygen
Meat color of pig
Pink
Meat color of Lamb
light red
Meat color of cattle
Cherry red
Myoglobin in relation to muscle
The more muscle is used, the more myoglobin is needed
What is the deoxymyoglobins color?
Purple
What is deoxymyoglobin oxygenated to and whats its color?
Oxymyoglobin-red
what is oxymyoglobin oxidated to and whats its color?
Metmyoglobin - brown
What is the color of nitric oxide myoglobin?
Red
What is the color of carboxymyoglobin?
Red
What is the color of cyanmetmyoglobin?
Red
What is the color of sulfmyoglobin and choleoglobin?
Green
Metmyoglobin Reducing Activity (MRA)
The system in muscle that converts metmyoglobin back into deoxymyoglobin (without oxygen) and oxymyoglobin (with oxygen) through a series of reactions until the reductants are depleted
Which muscle is high MRA?
M. Longissimus lumborum
Which muscle is low MRA?
M. Psoas Major
Oxygen consumption rate (OCR)
The respiration of muscle over time during display, which competes with the myoglobin for enough oxygen to keep the muscle in the oxymyoglobin state
Which muscle is high and low OCR?
high- M. Psoas major
low- gluteus medius
Which muscles are high in color stability? (STLL)
semitendinosus
tensor fasciae latae
longissimus thoracis
longissimus lumborum
What is low in color stability? (TAGPTS)
Triceps Brachii-long head
Adductor
gluteobiceps
pectoralis profundas
triceps brachii- lateral head
serratus ventralis
What is very low in color stability? (SIP)
supraspinatus
infraspinatus
psoas major
What are two problems with ground beef?
premature browning and persistent pinkness
Premature browning is caused by-
highly oxidized meat or meat that is exposed to high oxygen environments
What temperature does premature browning meat start to brown?
130 F internal temp
why is color not a good indicator of doneness in meat?
premature browning
Persistent pinkness is caused by-
a high pH
What does vitamin E do in cattle?
Increase the alpha-tocopherol concentration in muscle
Oxymyoglobin + Oxidation + bacteria =
metmyoglobin
metmyoglobin + bacteria =
choleoglobin and sulfmyoglobin
Deoxymyoglobin, oxymyoglobin, metmyoglobin + NO =
Nitric oxide myoglobin
Nitric Oxide myoglobin + heat =
Nitrosyl hemochromogen
Nitrosyl hemochromogen color
cured pink
Vacuum packages are a-
Barrier to O2
Retail film is-
permeable to O2
Note
Flashcard