Meat Chapter 9
Meat Chapter 9
Meat: color a Myoglobin meat heme-pigment color Purplish-red a Hemoglobin blood pigment a Oxymyoglobin air combines with meat Bright in its oxidized form a Metmyoglobin- major discoloration a Ferrous to ferric state a High temperatures, microorganisms and light speed the reaction
Meat: Color ◼ Myoglobin – meat heme-pigment color ◼ Purplish-red ◼ Hemoglobin – blood pigment ◼ Oxymyoglobin – air combines with meat ◼ Bright in its oxidized form ◼ Metmyoglobin – major discoloration ◼ Ferrous to ferric state ◼ High temperatures,microorganisms and light speed the reaction
Changes during cooking ■Co| or changes a Surface browning a Maillard Browning carbonyl-amine browning a Dehydration crystallization
Changes During Cooking ◼ Color changes ◼ Surface browning ◼ Maillard Browning – carbonyl-amine browning ◼ Dehydration – crystallization
Changes during Curing ° Traditional curing Add salt, sugar and sodium nitrate Changes to a form that remains red during cooking
Changes During Curing • Traditional curing Add salt, sugar and sodium nitrate • Changes to a form that remains red during cooking
Meat: flavor Browning flavors Proteins ■ Animal diet
Meat:Flavor ◼ Browning flavors ◼ Proteins ◼ Animal diet