Meat Color Factors Affecting

Question 1

There are four transitions that can occur when changing chemical state of Mb, what are they?

Answer 1

1. Oxygenation (Deoxy-Oxy)
2. Oxidation (Oxy-Met)
3. Reduction (Met-Deoxy)
4. Deoxygenation (Oxy-Deoxy)

Question 2

What causes oxidation?

Answer 2

caused by oxygen, heat, light meatl ions, and UV

Question 3

Which transition gains electrons and which ones loses?

Answer 3

Gains: Reduction
Loses: Oxidation

Question 4

What does the term blooming mean when referring to meat?

Answer 4

It describes oxygenation, or when meat transitions from purple to red

Question 5

Intrinsic factors that affect meat color

Answer 5

1. Myoglobin content (age, muscle type, species)
2. MetMb reducing ability
3. Oxygenation consumption by mitochondrial enzymes

Question 6

Extrinsic factors affecting meat color

Answer 6

1. Animal feeding
2. Animal stress (PSE/DFD)
3. Carcass chilling temperature
4. Meat packaging (oxygen availability)
5. Display condition (light, temperature)
6. Other processing conditions

Question 7

What is the quantity of myoglobin in Pork, Lamb, and different ages of beef?

Answer 7

Pork: 2 mg/g
Lamb: 6 mg/g
Calf: 4 mg/g
Young beef: 8 mg/g
Old beef: 18 mg/g

Question 8

Order species in amount of myoglobin: Pork, Poultry, Fish, Beef, Lamb, Horse, Veal

Answer 8

1. Fish
2. Poultry
3. Pork
4. Lamb
5. Veal
6. Beef
7. Horse

Question 9

What type of muscle has more myoglobin: locomotive or support?

Answer 9

Support: 6 mg/g
Locomotive: 12 mg/g

Question 10

Arrange color stability from these muscles from greatest to least: LD, PM, SM

Answer 10

LD > SM > PM

Question 11

What is MRA?

Answer 11

MetMb Reducing Ability

most important intrinsic factor controlling rate of MMb accumulation in beef

Question 12

Name two methods of improving meat color stability

Answer 12

1. Lactate enhancement
2. Feeding Vitamin E (increases alpha-tocopherol, an antioxidant, that delays myoglobin transitions)

Question 13

What causes two-toned color development?

Answer 13

High temperature and fast pH decline conditions

Question 14

Name the 4 different packaging options

Answer 14

1. Vacuum (long shelf life, associated with DeoxyMB)
2. High oxygen MAP (5-7 day life, associated with OxyMb)
3. Ultra low oxygen MAP (uses dual layers, 3-4 days after blooming, Deoxy/OxyMb)
4. CO-MAP (14-21 days, Carboxymb)

Question 15

What is carboxyMb?

Answer 15

It has CO at the 6th ligand, makes meat bright cherry red