Meat Color Flashcards
Hue definition
words describing colors
chroma definition
strength/dominance of the hue
value
overall lightness/darkness of color
Lab* color space
L-black to white
a-red to green
b-yellow to blue
munsel color system
similar to L-star but a ring and uses a smaller scale
T/F color is directly correlated to tenderness
FALSE. it can be a predictor but is not always 100% accurate
how does age impact myoglobin levels, how does this impact color
myoglobin concentration increases with age causing darker meat
how does locomotive vs support muscle functions impact myoglobin concentrations
locomotive muscles have more myoglobin
which animals muscles are more glycogenic, how does this impact myoglobin
pigs. less requirement for O2 leads to lower mb concentrations
which animal has more oxidative muscle, how does this impact mb concentratioins
cow. more marbling requires more mb
color of deoxymyoglobin, oxymyoglobin, and methemyoglobin
deoxy-purple
oxy-bright red
methe-brown
methemyoglobin reducing activity(MRA)
system that converts metmyoglobin back into deoxymb and oxymb
what muscle typically has color problems, why?
psoas major. low MRA
what muscle has high MRA
longissimus lumborum
muscles with high color stability
longissimus lumborum
longissimus thoracis semitendinosus
tensor faciae latae
oxygen consumption rate(OCR)
respiration rate of muscles, competes with mb to keep muscles in oxy state
muscle with high OCR
psoas major
muscle with low OCR
gluteus medius
muscles with low color stability
supraspinatus
infraspinatus
psoas major
meat color problems with cooked ground meat
premature browning
persistent pinkness
what causes premature browning
highly oxidized meat turns brown around 130 F
how is vitamin A used for meat color
when fed to cattle it can prevent oxy and deoxy mb from becoming metmb
what causes persistent pinkness
high pH
difference between vacuum packing and retail film
vacuum-seran, imperveous to O2
retail-PVC, permeable to O2
