Meat Color Flashcards

1
Q

Hue definition

A

words describing colors

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2
Q

chroma definition

A

strength/dominance of the hue

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3
Q

value

A

overall lightness/darkness of color

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4
Q

Lab* color space

A

L-black to white
a-red to green
b-yellow to blue

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5
Q

munsel color system

A

similar to L-star but a ring and uses a smaller scale

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6
Q

T/F color is directly correlated to tenderness

A

FALSE. it can be a predictor but is not always 100% accurate

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7
Q

how does age impact myoglobin levels, how does this impact color

A

myoglobin concentration increases with age causing darker meat

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8
Q

how does locomotive vs support muscle functions impact myoglobin concentrations

A

locomotive muscles have more myoglobin

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9
Q

which animals muscles are more glycogenic, how does this impact myoglobin

A

pigs. less requirement for O2 leads to lower mb concentrations

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10
Q

which animal has more oxidative muscle, how does this impact mb concentratioins

A

cow. more marbling requires more mb

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11
Q

color of deoxymyoglobin, oxymyoglobin, and methemyoglobin

A

deoxy-purple
oxy-bright red
methe-brown

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12
Q

methemyoglobin reducing activity(MRA)

A

system that converts metmyoglobin back into deoxymb and oxymb

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13
Q

what muscle typically has color problems, why?

A

psoas major. low MRA

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14
Q

what muscle has high MRA

A

longissimus lumborum

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15
Q

muscles with high color stability

A

longissimus lumborum
longissimus thoracis semitendinosus
tensor faciae latae

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16
Q

oxygen consumption rate(OCR)

A

respiration rate of muscles, competes with mb to keep muscles in oxy state

17
Q

muscle with high OCR

A

psoas major

18
Q

muscle with low OCR

A

gluteus medius

19
Q

muscles with low color stability

A

supraspinatus
infraspinatus
psoas major

20
Q

meat color problems with cooked ground meat

A

premature browning
persistent pinkness

21
Q

what causes premature browning

A

highly oxidized meat turns brown around 130 F

22
Q

how is vitamin A used for meat color

A

when fed to cattle it can prevent oxy and deoxy mb from becoming metmb

23
Q

what causes persistent pinkness

A

high pH

24
Q

difference between vacuum packing and retail film

A

vacuum-seran, imperveous to O2
retail-PVC, permeable to O2