ANSC 2340 Lecture Notes - Lecture 13: Red Meat, Scattering, Myocyte
16 Apr 2017
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Document Summary
Meat colour and connective tissue (ansc 2340) Defined as the total impression seen by the eye. Retail stores and taste panel testing??: individual variation amongst humans in ability to detect color, structure and texture of the muscle. Hemoglobin: pigment of blood: found in rbc; for o2 and co2 transport. Myoglobin: pigment of muscles: found in sarcoplasm. Made up of a globular protein and a non-protein heme component: similar in structure to hemoglobin. Catalases & cytochrome oxidase: both enzymes include heme units in their structure. Overall concentration of pigments influence how red the meat is: higher myoglobin levels in fibers with strong aerobic metabolism. Males (intact males) have more myoglobin than females or castrates: bulls often have dark red meat. Pale muscles have a higher contribution of pigment from hemoglobin from residual blood. Diet effects: low fe content decreases redness in meat: milk-fed veal creating an fe deficiency anemia.
