HTM 2700 Lecture Notes - Lecture 29: Maillard Reaction, Myoglobin, Heme

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Week 10 lecture 29 wednesday, march 23, 2016. High heat, low moisture conditions = dry heat cooking methods only. Occurs on surface of meat and baked products (ex. muffins, tea biscuits, cakes) Caramel brown colour on the surface of meat when it is cooked. In the muscle: 80-90% of meat colour. In the blood: 10-20% of meat colour. Globin: protein portion of molecule, denatures during cooking = colour change in meat. Heme: non-protein portion of molecule, ring structure, contains conjugated double bonds lets pigment absorb light in visible range of spectrum, never changes. Central iron atom: found in the centre of heme molecule, exists in reduced (fe2+) or oxidized state (fe3+) = colour change in meat. Water molecule if replaced by oxygen or nitric oxide = colour change in meat. *on exam, give name of pigment before heating then name of pigment after heating. Reaction involving addition of two oxygen atoms (o2) to myoglobin.