ADSC 2010 Lecture 8 Outline of Last Lecture I Horse Breeds A Riding and Harness 1 American Quarter Horses 2 Thoroughbreds 3 Standardbred 4 Arabian A Warmbloods 1 Hanovarian 2 Trekehner B Color Registries 1 Appaloosa 2 Palomino 3 Pinto 4 Paint C Draf 1 Clydesdale 2 Percheron 3 Belgian D Ponies 1 Welsh 2 Shetland 3 Pony of America II Meats A Composition of Lean Meats B Muscle 1 Skeletal 2 Cardiac 3 Smooth a Proteins in the Muscle 1 Sarcoplasmic Myoglobin Fresh Meats 1 Deoxy Myoglobin 2 Oxy Myoglobin 3 Met Myoglobin Heme Ring Globin Protein Part Color 1 Chemical State 2 Compound bound to binding state Outline of Current Lecture I Meat Color Continued A Deoxy myoglobin B Oxy myoglobin C Met myoglobin D Chart E Vacuum packaged meats F Vitamins G Cured Meats Current Lecture I Meat Color Continued A Deoxy myoglobin H2O Purple Fe2 Has six binding sites Better because we want iron and oxy reduced Could have lactic acid bacteria that grows because of a lack of O2 Human hands outside carcass B Oxy myoglobin O2 Cherry Fe2 Fresh meat normally this color Has five binging sites Has a higher affinity than water replaces C Met myoglobin Nothing loose free binding site Brown Fe 3 D Chart CO Oxy O2 If CO is in package BRIGHT RED This could go pass shelflife and still be red Deoxy e 1 STINKS Met E Vacuum packaged meats Last long times Completely impermeable bag Fluid at the bottom of bad is not blood it s purge water myoglobin F Vitamins C E good reducing agents Feed Vitamin E in high concentrations to cattle to increase reducing potential longer shelf life day on ground beef Vitamin E is fat soluable Cooking denatures myoblobin brown color not met myoglobin but denatured G Cured Meats nitrate myoglobin pink color LONG LASTING Example hot dogs bologna ham Nitrate high binding affinity
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