Meats

Lean meats are excellent sources of _____ and poor sources of vitamins __ __ __ __ and __

Composition of lean meats (%) Water Protein Fat Ash(minerals) CHOs Vitamins

As the animal fattens, %fat ______, %protein ______, and %water _____

3 types of muscle

Muscle attached to skeleton

Muscle of the heart

Muscle of GI and reproductive tract and circulatory system

Which muscles types are striated?

3 classes of muscle proteins

Which muscle protein is water soluble?

Which muscle protein is salt soluble?

Which muscle protein is acid soluble?

Myoglobin, hemoglobin, cytochromes, and enzymes associated with _______ _______

_______ is Major meat pigment and exists in what 3 forms in fresh meats?

2 main parts of myoglobin

What two factors determine meat color?

Meat color: Fe+2 is _______ and Fe+3 is _______

If O2 is bound to binding site, meat will be ______ If H2O is bound, meat will be _______ If no site is bound, meat will be _______

Cooking meat denatures _______ and produces ____ color

In _____ meats, nitrile interacts with myoglobin and forms a ____ color

Heme rings have ___ binding sites and globin has ___ binding sites

Fe2+ H2O bound Purple meat

Fe2+ O2 bound Bright red meat

Fe3+ No binding site Brown meat End of shelf life Binding sites are prevented