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  • Exp 3 Analysis of Meat (Discussion, Conclu and Ref)

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    Nur Syahirah
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    The document discusses three experiments on meat pigment formation and the effect of salt on meat. The first experiment shows that untreated meat is bright red on the outside and red on the inside due to oxymyoglobin, while wrapped meat turns brown due to a lack of oxygen forming metmyoglobin. The second experiment finds that adding nitrite turns meat brown both inside and out. The third experiment demonstrates that adding salt to meat causes it to stick together by extracting proteins that bind the meat, while untreated meat falls apart when water is added due to reduced water retention.

    Исходное описание:

    analysis of meat

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    Exp 3 Analysis of Meat ( Discussion, Conclu and Ref)

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    The document discusses three experiments on meat pigment formation and the effect of salt on meat. The first experiment shows that untreated meat is bright red on the outside and red on the inside due to oxymyoglobin, while wrapped meat turns brown due to a lack of oxygen forming metmyoglobin. The second experiment finds that adding nitrite turns meat brown both inside and out. The third experiment demonstrates that adding salt to meat causes it to stick together by extracting proteins that bind the meat, while untreated meat falls apart when water is added due to reduced water retention.

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    © All Rights Reserved
    Скачайте в формате DOCX, PDF, TXT или читайте онлайн в Scribd
    Отметить как неприемлемый контент
    685 просмотров2 страницы

    Exp 3 Analysis of Meat (Discussion, Conclu and Ref)

    Загружено:

    Nur Syahirah
    The document discusses three experiments on meat pigment formation and the effect of salt on meat. The first experiment shows that untreated meat is bright red on the outside and red on the inside due to oxymyoglobin, while wrapped meat turns brown due to a lack of oxygen forming metmyoglobin. The second experiment finds that adding nitrite turns meat brown both inside and out. The third experiment demonstrates that adding salt to meat causes it to stick together by extracting proteins that bind the meat, while untreated meat falls apart when water is added due to reduced water retention.

    Авторское право:

    © All Rights Reserved
    Скачайте в формате DOCX, PDF, TXT или читайте онлайн в Scribd
    Отметить как неприемлемый контент
    из 2

    DISCUSSION

    In this experiment, the objectives are to determine meat pigment


    formation for fresh, cured meat and the effect of salt on binding capacity.
    The colour of the meat comes mainly from the pigment myoglobin. For the
    first experiment, the colour of meat before refrigerate is bright red at
    centre and red at near the edge. This is because the reduced myoglobin
    combines with oxygen instead of water and forms oxymyoglobin. The iron
    in oxymyoglobin is still in ferrous state but the pigment is bright red in
    colour. Next, meat with saran wrap turns brown while unwrap meat turns
    red in colour after refrigerate for 2 hours. The saran wrap meat turns
    brown because it does not allow oxygen to the surface of meat. However,
    exposure to store lighting as well as the continued contact of myoglobin
    and oxymyoglobin with oxygen leads to the formation of metmyoglobin, a
    pigment that turns meat brownish-red. In unwrap meat, oxygen is held at
    the centre of the myoglobin molecule, giving rise to oxymyoglobin which
    gives meat its bright red colour.
    For experiment meat pigment formation (cured meat pigment) it obtained for non- nitrite
    meat in uncooked is red for surface and brown for interior while for nitrite meat is brown for
    surface and also interior. In theoretically, when meat is cooked, some of proteins in it
    denatures and become tan-coloured, giving well done meat a brownish-grey colour. However,
    the results that obtained in cooked situation for non- nitrite meat the surface colour is red and
    the interior is light brown. In addition, the treatment of meat with nitrite in uncooked and
    cooked meat turns the meat to brown colour. This is because the nitrite usually
    dissolved in water, causes metmyoglobin to be formed, which causes the
    meat to turn brown. Eventually, the brownish coloured meat will form the
    cured meat compound, nitrosylhemocrome, when the product is heated.
    The nitrosylhemochrome is a pink coloured pigment that is heat stable.
    This pink cured meat colour will continue to be pink when it is cooked as
    well as if the meat product is reheated multiple times.
    Experiment for effect of salt on binding capacity in meat. From observation for meat added
    with water is showed that meat is fall. This is because the ability for the meat to retain water

    is reduced. For meat added with salt solution it shows that is stick. This is because salt help
    bind meat by extracting its protein which glue together adjacent of meat.

    CONCLUSION
    As a conclusion, the meat pigment formation is red in colour. When add
    nitrite with cooked and uncooked, meat turns brown in colour. The
    addition of salt to meat is stick because of the binding capacity. The
    objective of this experiment is achieved.
    REFERENCES
    1. Leo M.L. Nollet, Fidel Toldra (2008) Handbook of Processed Meats and
    Poultry Analysis, CRC Press Publication.
    2. Offer, G., & Knight, P. (1988). The structural basis of water-holding in
    meat. Part 1: General principles and water uptake in meat processing.
    Developments in Meat Science, 4, 63171.
    3. http://www.meatscience.org/docs/default-source/publicationsresources/Hot-Topics/download-the-ebook-format-pdf-of-the-meat-colormeasurement-guidelines.pdf?sfvrsn=0

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