Lecture 2 1-12-10 - 1) Color is our first indicator of...

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1) Color is our first indicator of whether a food is acceptable. The different sensory characterists differ in the manner in which they are perceived. Flavor is the combination of taste from the tongue and aroma from smell of the nose, whilst color is perceived by sight from the eyes, texture from the sense of touch, and sound from hearing of the ears. 2) The myoglobin in meat binds oxygen, forming oxymyoglobin and giving the meat a red color. However, if fresh meat sits for a period of time, the structure of the myoglobin changes. The iron molecule in the middle is oxidized from its ferrous to ferric form and a different complex is formed called metmyoglobin. This compound turns the raw meat a brown color. Nitrosomyoglobin is the pigment responsible for the characteristic color of luncheon meats like bologna. Nitrate is used as a source for nitrite. The nitrite further breaks down in the meat into nitric oxide, which then binds to the iron atom in the center of myoglobin's heme group, reducing oxidation and causing a reddish-
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Lecture 2 1-12-10 - 1) Color is our first indicator of...

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