ANSC 1645 Lecture Notes - Lecture 31: Iron Shell, Meat Tenderness, Lecithin
22 Apr 2019
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Has essentially everything except calcium (unless you eat the shell) and. Albumin ending in -in is the specific protein making up the white. A protein found in the egg white that moves iron. Form of defense against bacteria and toxins. Important, because most of the time, things have color. A protein that is also abundant in fingernails and hair and hooves of animals. Contains a lot of sulfur, so when bacteria break it down, it produces a rotten egg smell. The more calcium carbonate, the harder the shell is to crack. Pores - microscopic, and allow the following to enter. Poultry tend to be more tender since they are slaughtered at a much younger age and have less collagen cross links. Color is not due to much myoglobin as it is in red meat. Although poultry is not devoid of myoglobin. Science of white versus dark meat - due to different muscle fiber types:
