10- meat color

Words we normally think of describing color, red purple, blue, etc.

hue

strength or dominance of a hue

chroma

overall intensity to how light or dark a color is

value

black to white

L-star

red to green

a-star

yellow to blue

b-star

this transports o2 from lungs to cells

hemoglobin

stores o2 in cells

myoglobin

System in muscle that converts metmyoglobin back into deoxymyoglobin and oxymyoglobin through a series of reactions until the reductants are depleted

metmyoglobin reducing activity (MRA)

what type of nra does M. longissimus dorsi have?

high MRA

what type of nra does M. gluteus medius have?

low MRA

the respiration rate of muscle over time during display, which compares with the myoglobin for enough oxygen to keep the muscle in the oxymyoglobin state

oxygen consumption rate (OCR)

what type of OCR does M. psoas major have?

high OCR

what type of OCR does M. gluteus medius have?

low OCR

Meat problem with cooked ground beef caused by highly oxidized meat or meat that is exposed to high oxygen atmospheres

premature browning

Meat problem with cooked ground beef caused by an internal temp of 130 degrees fahrenheit

premature browning

Meat problem with cooked ground beef that is the reason why color is not a good indicator of cooked meat

premature browning

Meat problem with cooked ground beef caused by high pH meat

persistent pinkness

Meat problem with cooked ground beef where product stays pink even with the degrees of doneness that should ensure appropriate cooked endpoints are followed

persistent pinkness

Meat problem with cooked ground beef caused by alpha-tocopherol (antioxidant) retard the conversion of deoxymyoglobin to oxymyoglobin to metmyoglobin

vitamin E feeding of cattle

Amount of myoglobin according to age within cattle

veal-least

old beef-most

What can be fed to livestock to increase teh alpha-tocopherol concentration in a muscle

vitamin E

Amount of myoglobin according to species

pork(pink) < lamb(light red) < beef(cherry red)

activity of bacteria to get metmyoglobin

oxymyoglobin + oxidation + bacteria

Amount of myoglobin according to type of muscle

support< locomotive

activity of bacteria to get choleglobin

metmyoglobin + bacteria

activity of bacteria to get sulfmyoglobin

metmyoglobin + bacteria

wrapping film that serves as a barrier to O2

vacuum packages

wrapping film that serves is permeable to O2

retail film

M. longissimus lumborum

M. longissimus thoracis

M. semitendinosus

M. tensor fasciae latae

high color stability

M. semimembranosus

M. rectus femoris

M. vastus lateralis

moderate color stability

M. trapezius

M. gluteus medius

M. latissimus dorsi

intermediate color stability

M. triceps brachii – long head

M. gluteobiceps (M. biceps femoris)

M. pectoralis profundus

M. adductor

M. triceps brachii – lateral head

M. serratus ventralis

low color stability

M. supraspinatus

M. infraspinatus

M. psoas major

very low color stability