Packaging & Meat Color

Question 1

Describe the relationship of exposing fresh meat to oxygen on lean color and shelf life

Answer 1

• deoximyoglobin (purple), oxy (red), and brown (metmyoglobin)
• goal is to stay in oxy (we like that bright red color)

Question 2

What is the most common modified atmosphere packaging used in fresh meat?

Answer 2

• vacuum package and MAP packaging (uses gases)

Question 3

What affect, if any, will grinding meat have on product shelf-life, and why

Answer 3

• it increases the surface area
• if you increase the surface area, you increase oxidation. if you increase oxidation, there will be a short shelf-life.

Question 4

What state of myoglobin will result in bright, youthful, desirable lean color?

Answer 4

• oxymyoglobin

Question 5

Fresh meat cuts which have became brown and discolored on the surface after a
lengthy retail display is the result of what state of myoblobin? Are these products safe
to consume?

Answer 5

• metmyoglobin (brown and discolored)
• yes they are still safe to eat

Question 6

How will the shelf-life of ground beef products differ from ground pork and poultry products, and why

Answer 6

• ## beef has a long shelf-life, whereas poultry and pork typically have short shelf-life’s

Question 7

How should meat be properly defrosted?

Answer 7

• 3 safe ways to defrost meat: fridge, cold water, or in the microwave.