HTM 2700 Lecture Notes - Lecture 33: Flavonoid, Sodium Carbonate, Bacon

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

Document Summary

Fresh meat is fresh kill which has a purple-red colour myoglobin. Oxygen comes in contact with it so it becomes bright red oxymyoglobin, oxygen adds itself to the molecule. Metmyoglobin occurs from either oxymyoglobin or myoglobin. Metmyoglobin also forms from marinating or just coating the meat in flour (oxygen cannot come in contact and gets depleted so it becomes brownish red) For the interior colour have to determine if its fresh or cured, or if it has been cooked. When you cook it becomes denatured globin hemochrome, happens when the globin protein becomes denatured, the denatured colour is grey-brown. Cured meat is ham, bacon, corned beef ---> if you see these it means that it is cured meat. Start with the fresh meat then it gets dunked in curing solution. Curing solution and marinades are different because curing solutions contain nitrates but marinades just have acid and flavour.