ADSC 2010 Lecture 8Outline of Last Lecture I. Horse BreedsA. Riding and Harness1. American Quarter Horses2. Thoroughbreds3. Standardbred4. ArabianA. Warmbloods1. Hanovarian2. TrekehnerB. Color Registries1. Appaloosa2. Palomino3. Pinto4. PaintC. Draf1. Clydesdale2. Percheron3. BelgianD. Ponies1. Welsh2. Shetland3. Pony of AmericaII. MeatsA. Composition of Lean MeatsB. Muscle1. Skeletal2. Cardiac3. Smootha. Proteins in the Muscle1. Sarcoplasmic- Myoglobin Fresh Meats1. Deoxy Myoglobin2. Oxy Myoglobin3. Met Myoglobin Heme-Ring Globin/Protein Part Color1. Chemical State2. Compound bound to binding stateOutline of Current Lecture I. Meat Color ContinuedA. Deoxy myoglobinB. Oxy myoglobinC. Met myoglobinD. ChartE. Vacuum packaged meatsF. VitaminsG. Cured MeatsCurrent LectureI. Meat Color ContinuedA. 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 carcassB. Oxy myoglobin: O2 – Cherry, Fe2+- Fresh meat normally this color- Has five binging sites- Has a higher affinity than water-replacesC. Met myoglobin: Nothing, loose free binding site – Brown, Fe3+D. ChartE. 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… ½ 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 affinityOxyDeoxyMetO2e-1CO If CO is in package = BRIGHT RED. This could go pass shelf-life and still be
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