ANSC 2340 Lecture Notes - Lecture 12: Connective Tissue, Cytochrome C Oxidase, Myoglobin
13 Apr 2018
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Document Summary
Color of meat: defined as the total impression seen by the eye. Light reflected off/absorbed by meat will influence meat color perceived by the consumer: color of meat influenced by: Individual variation amongst humans in ability to detect color. Influence reflection and absorption of light: pse meat reflects light so it appears pale, dfd absorbs light so it appears dark. Major pigments in meat: hemoglobin pigment of blood. Found in rbc; for o2 and co2 transport: myoglobin pigment of muscles. Found in sarcoplasm for storing o2 in muscle fibers. Hemoglobin: how well has the animal been bled out, want a lot of hemoglobin in meat, if packing plant has done a good job. Catalases & cytochrome oxidase: both enzymes include heme units in their structure small effect, overall concentration of pigments influence how red the meat is. Higher myoglobin levels in fibers with strong aerobic metabolism.
