NU FS374 Study Guide - Quiz Guide: Myoglobin, B Vitamins
28 Feb 2017
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Meat provides protein, b vitamins, iron, zinc and other minerals plus essential fatty acids depending on the species. Meat is mostly made up of water 70 78% and then the next largest component is the protein 15 . Lipids in the muscle make up anywhere from 1-13% while lipids in the membranes make up 0. 5 3%. Carbohydrates, minerals and non-protein nitrogen each make up about 1 2%. When meat is cooked the water, amounts decrease and the protein levels increase and the fat amounts increase as the proteins are denatured. The 6th coordination site of heme will affect the colour of the meat. What this picture is showing is that where there is oxygen then oxymyoglobin is attached and the meat is red. When there is no oxygen and deoxymyoglobin is attached then the meat is purple. If the oxygen is low or sustained then the meat is brown because there is metmyoglobin attached.
