HTM 2700 Lecture 32: 111

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

Document Summary

Exists in reduced (fe2+) or oxidized state (fe3+) Knowing the state of meat pigment under the conditions of packaging, marinate, =reaction involving addition of two oxygen atoms (o2) to myoglobin. Meat in grocery stores is in oxygen-permeable wrap. Covering meat with wrap that is not permeable to oxygen. Covering meat in marinade reducing substances=chemicals in meat which keep the iron atom (fe) in the reduced state (fe2+) -when reducing substances are depleted iron atom is in oxidized state (fe3+) Brown or grey-brown colour of fresh meat cooked to well-done. Surface browning due to maillard browning if dry heat cooking method cured meats http://www. islamode. eu/wp-content/uploads/2016/01/9360198856_8936e91d2a_b. jpg. H2o molecules attached to metmyoglobin is replaced by nitric oxide (no) No is produced from nan in curing mixture. Globin (protein) protion of nitric oxide myoglobin pogment denatured by heat. -surface browning due to non-enzymatic maillard browning reaction.