Exam 4 Flashcards
What are the protein fractions?
Sarcoplasmic
Myofibrillar
Stromal
______ fraction accounts for 50% of the total protein in meat; it is salt soluble; it is responsible for the texture of meat and aids in WHC. Some examples include actin and myosin
myofibrillar
______ fraction accounts for 30-35% of the total protein in meat; it is “water” soluble and is responsible for meat color. An example os myoglobin
sarcoplasmic
______ fraction accounts for 10-15% of the total protein in meat; it is heat soluble (160-180*F); it is largely problematic for texture, WHC, and processed meat stability. An example would be connective tissue
stromal
Consumers by based on ______.
color
What are consumer expectations for meat color in beef, pork, and chicken?
Beef: bright cherry red
Pork: pinkish red
Chicken: white
Meat color is created by hemoglobin and myoglobin. Where are each of those found and what is their function?
Hemoglobin: found in the blood and carries O2
Myoglobin: found in the muscle and holds O2; also accounts for 80-90% of meat color
Color evaluation is determined by L, a, and b. What do each of their color values mean?
L-value: lightness (100 = white, 0 = black)
a-value: red and green (negative = green, positive = red)
b-value: yellow and blue (negative = blue, yellow = positive)
What are things that impact color?
species; sex; muscle location/use; age of animal; state of iron; protein structure of myoglobin; product ingredients
_____ holds and transports oxygen and is the main source of iron in meat.
myoglobin
States of iron are Fe3+ and Fe2+. What does each stand for?
Fe3+ = ferric
Fe2+ = ferrous
What are the states of myoglobin?
deoxymyoglobin; oxymyoglobin; metmyoglobin
What are ways to impact color?
cut selection; ingredients; packaging and handling
