Meat Color

Question 1

What influences palatability?

Answer 1

flavor, juiciness, tenderness

Question 2

No-purchase decision when MMb reached ______ of total pigments

Answer 2

30-40%

Question 3

What are the pigments in meat?

Answer 3

1. Myoglobin (stores O2 in cells)
2. Hemoglobin (carries O2 in blood)
3. Cytochrome C (part of ETC)

Question 4

What is heme?

Answer 4

Pigment in myoglobin;
the combination of iron and porphyrin

Question 5

What are the two portions of myoglobin structure?

Answer 5

1. Globin (protein portion)
2. Heme (prosthetic group)

Question 6

True/False: Globin can be denatured and detached

Answer 6

True

Question 7

What are the 3 chemical states of myoglobin?

Answer 7

1. DeoxyMb (ligand empty)
2. OxyMb (O2 at 6th ligand)
3. MetMb (H2O @ 6th ligand)

Question 8

DeoxyMb

Answer 8

1. has a purple appearance
2. Reduced form (Fe2, ferrous)
3. unstable

Question 9

OxyMb

Answer 9

1. bright red
2. reduced form (Fe2, ferrous)
3. formed spontaneously, stability relies on a continuing supply of O2

Question 10

MetMb

Answer 10

1. brown
2. Oxidized form (Fe3, ferric)
3. very stable