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Questions and Answers
What happens to the myoglobin in meat when it is exposed to oxygen after cutting?
Myoglobin is oxidized to form oxymyoglobin, producing a bright red color.
What is the indication of freshness in meat, as perceived by consumers?
A bright red color.
What is the result of prolonged exposure of meat to store lighting and oxygen?
Formation of metmyoglobin, leading to a brownish-red pigment.
What is the state of iron in the pigment when it is oxidized, leading to metmyoglobin formation?
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How many natural colors can meat have, depending on its exposure to oxygen, light, and iron?
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Study Notes
Meat Color Changes
- When meat is cut and exposed to oxygen, it undergoes oxidation, changing the molecular structure of myoglobin and/or hemoglobin.
- Oxidation leads to the formation of oxymyoglobin, producing a bright red color, which is an indicator of freshness and desired by consumers.
Effects of Storage on Meat Color
- During storage, prolonged exposure to store lighting and oxygen leads to the formation of metmyoglobin, resulting in a brownish-red pigment.
- The formation of metmyoglobin is undesirable and occurs when the iron in the pigment is oxidized from its ferrous (Fe+2) to ferric (Fe+3) state.
Natural Colors of Meat
- Meat can have three natural colors depending on its exposure to oxygen, light, and iron.
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Description
Test your knowledge on how meat changes color over time due to exposure to light and oxygen. Learn about the molecular structure of myoglobin and hemoglobin, and how it affects the appearance of meat. Understand the importance of color in indicating freshness and how storage conditions can impact meat quality.
