201 Lecture notes Autumn 2008_Part23

201 Lecture notes Autumn 2008_Part23 - Brown Metmyoglobin...

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111 2. New = Tender-Ray process = hold at 70 F for 2-3 days a. Ultraviolet lights used to kill MO on surface 3. Electrical stimulation a. high voltage severely contracts muscles b. uses up all available ATP in muscle c. muscle goes into rigor in minutes , begins to reverse within hours D. Transport 1. "old days" = ship carcass = expensive 2. now = " boxed beef" or "boxed pork" a. Major muscles (primals) are removed from carcass
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112 b. Packaged and shipped intact to retailer c. Retailer cuts into "retail" cuts for consumer d. Requires special packaging due to muscle pigments VIII. Pigments in Muscle A. Responsible for color
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113 B. In muscle = myoglobin (contains iron, carries oxygen in muscle) C. Depending on several factors, five colors can be obtained Color Name Factor (Reason) Purple Myoglobin Natural (no oxygen) Bright Red Oxymyoglobin Exposed to oxygen
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Unformatted text preview: Brown Metmyoglobin Long exposure to oxygen (old) Pink Nitrosyl-myoglobin Use of nitrite (cured meats) Green Sulfmyoglobin Aging of cooked meat ("Warmed Over Flavor") 114 D. Manipulation of color 1. "cured meats" - ham, bacon, hot dogs, lunchmeat 115 a. contain : nitrite, salt, ascorbic acid (or erythorbic) b. reason: nitrite stops Clostridium botulinum " " " "warmed over flavor" " " improves flavor " " "fixes" color = pink c. Problem = nitrosamines = nitrite + amino acids + severe heat carcinogen in rats dose = human consuming 15 pounds of burned bacon/day 2. Boxed beef a. carcass b. remove muscle c. package in oxygen impermeable bags (usually vacuum) d. shipped to retailer (refrigerated, 7-21 days) e. retailer prepares consumer cuts-- packages in oxygen permeable film +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++...
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201 Lecture notes Autumn 2008_Part23 - Brown Metmyoglobin...

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