FND 100 Lecture Notes - Lecture 9: Royal Aircraft Factory F.E.2, Red, Myoglobin
30 Apr 2018
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Meat colour:
• Amount of myoglobin present in tissue:
• AFFECTS colour of meat eg. beef is much more intensely coloured than lamb or
pork
• Related to the amount of myoglobin in the fibres or the muscle tissue
• Beef (myoglobin 5%) >> Lamb (0.25%)> Pork (0.06%)
• Related to oxidation state of iron bound by myoglobin (Globin protein + 1 heme +
fe2+/3+)
• Delicate plastic wrap → what that means is that myoglobin is described as purple-red
comes about because of the fact that the Fe 2+ (iron is reduced), this iron is hydrated
• Interior of the package of meat → it’s going to be a darker colour, exterior red because
…?
• Interaction with O2
•
DIFFERENCES in cooking
Pan Frying → version of non-enzymatic browning, catalyzed by heat and PRO source and
sugar, and other changes like the different kinds of muscle
• Oxymyoglobin
▪ Bright red Fe2+ - O2
▪ Myoglobin - Fe2+ - purple red - Colour comes from iron being reduced
(Fe 2+) + also hydrated
• Metmyoglobin
▪ Fe2+ → Fe3+ (oxidation → loss of an electron)
▪ When you have something in fridge for too long you have metmyoglobin
▪ No longer O2 associated with Fe
• Oxidized
▪ Brown → Red, Grey
Poultry and fish:
• Poultry- chicken, turkey, duck, goose, rock Cornish hens, squab, pigeons,
• 100 g serving and skin
• Chicken 11% fat, lower when skinless
• Ducks and geese - 21-28 % fat
• Poultry meat will also undergo postmortem rigor
▪ Chicken (4-6 hours until rigor)
▪ Turkey (12 hours until rigor)
Chickens are not caged → chicks, free, access to feed and water in barn, chicken producer can
have multiple flocks/year
• Expectation that the barn is completely sanitized between flocks
• Because the birds are naturally contaminated with salmonella
• Slotted floor → regulation on the amount of space that can be between, for fecal waste
to drop below, to reduce contamination of chickens
• Helps with feather removal
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