ANSC 3403 Section _
ANSC 3403: Meat Color & Packaging
Give the chemical state of iron (ferrous or ferric), the ligand attached to the free binding
site, and the resulting meat color for each of the following forms of myoglobin (12 pts):
Form of My
ANSC 3403: Meat Composition
1. Investigate meat composition and compositional variation between meat products.
2. Understand the importance of composition in meat science.
3. Use compositional and nutrient labels to apply to principles of meat