[ANSI 2233] - Final Exam Guide - Ultimate 41 pages long Study Guide!
Document Summary
Very important because it affects consumer purchase decisions. Research continues to find ways to improve the length of time a product stays (cid:498)bright red(cid:499) in the meat case. The protein responsible for meat color is myoglobin picks up oxygen from hemoglobin. Dependent on: pigment content, ultimate ph and rate of ph decline post mortem, nature of group attached to the iron and state of iron, ingredients and processing, packaging. Older animals have more myoglobin than younger animals. Ferrous iron is more normal colors, ferric iron is more discolored. Prevents oxidation retards onversion of myoglobin to metmyglobin increases shelf life. Nitrosylhemochromogen is the stable cured meat pigment. 5000 years hunted fr meat but did not rpeserve it. 500 years dried meat with salt. 100 years ago refrigeration bunkers late 19th century to pre world war 2 was able to ship in rail cars n ice. Wwii cellophane and pulp trays moisture resistant and could still pass.
