MEAT COLOR Flashcards
meat color of beef
Bright Cherry Red
meat color of fish
pure white - grey white - dark red
meat color of horse
Dark Red
Meat color of lamb & mutton
Light red - brick red
meat color of pork
greyish pink
meat color of poultry
grey white - dull red
meat color of veal
brownish pink
meat is associated with 2 proteins
- myoglobin
- hemoglobin
Stages of Meat Color
- Myoglobin stage
- Oxymyoglobin stage
- Metmyoglobin stage
this stage has a purplish red color, occurs immediately after cutting
myoglobin stage
this stage has a cherry red, occurs after several minutes after cutting & exposure to oxygen
Oxymyoglobin stage
this stage occurs when the iron in the myoglobin is oxidized thus resulting in brown color; takes about 3 days after cutting & exposure to oxygen
metmyoglobin
what are the 3 factors that affect the color of meat
- protein
- oxygen
- age
to prevent discoloration fresh meat must be maintain at how many degree celsius to maintain the red color (bloom) of beef.
(0°C/32°F)
meat should be allowed to bloom completely about how many days
3-4 days
is a result of chemical reactions in the animals body due to stress
Pre-slaughter stress syndrome
2 types of pre-slaughter stress syndrome
- Pale, Soft & Exudative
- Dark, Firm & Dry
this occurs mostly in pigs, and is result of sudden increase of lactic acid due to depletion of glycogen that causes a rapid decline in pH
PSE
occurs mostly in beef, but can happen in lamb & turkey; here no drop of pH unlike PSE but there is an increase of stress hormones (adrenaline)
DFD
DFD is is referred to us ?
Dry Cutters
DFD occurs at?
12-48 hrs
what are the 3 major glands remove during post-mortem
- prescapular gland
- prefemoral gland
- poploteal gland
