FOOD PROCESSING AND PRESERVATION
HIGH PRESSURE PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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An iridescent look on the surface of slices meat means ____
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the quality has declined in the product
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there are pigments in meat compounds causing iridescence when exposed to heat and processing
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there is a safety concern and the meat should not be consumed
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oil has been spread on the meat surface
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Explanation:
Detailed explanation-1: -Myoglobin is the principal heme pigment responsible for the fresh meat color. In fresh meats, the pigment can exist in three different forms: The reduced form of myoglobin (Mb) is purplish, the oxygenated form (MbO2) is bright red, and the oxidized form (MMb) is brown.
Detailed explanation-2: -Myoglobin is a richly pigmented protein. The more myoglobin there is in the cells, the redder, or darker, the meat. When dark meat is cooked, myoglobin’s color changes depending on what the meat’s interior temperature is. Rare beef is cooked to 140° F, and myoglobin’s red color remains unchanged.
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