Meat Color ANSC 3404 Meat Color Meat color

Meat Color ANSC 3404

Meat Color • Meat color is very important because it affects consumer purchase decisions • Research continues to find ways to improve the length of time a product stays “bright red” in the meat case • The protein responsible for meat color is myoglobin

Meat Color • Dependent on – Pigment content – Ultimate p. H and rate of p. H decline postmortem – Nature of group attached to the iron and the state of the iron – Ingredients, processing, packaging

Meat Color – Pigment Content • Pigments – Two main pigments: myoglobin and hemoglobin – Majority of color is due to myoglobin

Myoglobin • Accepts oxygen from hemoglobin • Stores oxygen for use by the living muscle • Contains a globin protein attached to a porphyrin ring containing a heme iron • Nature of the group attached to the iron, and the state (covalent or ionic) of the iron determines meat color

Deoxymyoglobin DMb, Fe++ No O 2 present + O 2 Oxymyoglobin OMb, Fe++ Atmospheric O 2 present + CO Carboxymyoglobin COMb, Fe++ CO present + O 2 – e- + O 2 Ensymatic Reduction (MRA) - O 2 – e- Metmyoglobin MMb, Fe+++ Low O 2 partial pressure

Deoxymyoglobin • Occurs when no ligand present for binding 6 site • Heme Fe is Ferrous (Fe++) – Uncut Meat th • Only water present to bind • Very low oxygen tension required – Typically associated with Vacuum Packaging • Consumer acceptance of vacuum packaged products? • Purplish-red or purplish-pink color

Oxymyoglobin • • • Heme Fe is Ferrous (Fe++) Cut meat exposed to O 2 – No change in iron’s valence 6 th binding site occupied by diatomic oxygen Distal histidine interacts with bound O 2 – Requires 40 torr partial pressure of O 2 (5. 25%) Alters structure and stability • • Bright Cherry Red color As exposure increases-OMb penetrates deeper – High O 2 maintains OMb, but may induce Oxidation reactions • • Unstable formation Electron availability – Stability depends on continuing supply of O 2 Oxidative Metabolism enzymes rapidly use O 2

Metmyoglobin • Oxymyoglobin is very unstable • Oxidation of ferrous (Fe 2+) Mb to ferric (Fe 3+) • Reasons for Formation of MMb: O levels of 0. 22 1. 3% – Complete Oxygen Consumption • Cellular respiration • Low partial pressures of O 2 (5 -10 mm/ 2. 65. 3%) • Low MMb reducing rates • Low Oxygen transmission rates – Surface contamination • Aerobic bacteria use up O 2 • Brown Color • Surface Discoloration MMb located between superficial OMb and interior DMb – gradually thickens and moves to surface

Factors Affecting Meat Color • Amount of myoglobin in the muscle – Age: Veal<Calf<Young beef<Old beef • Looses affinity for oxygen as age increases – Species: Pork<Lamb<Beef – Type: Support<Locomotive

Quantity of Myoglobin Age class Myoglobin content Veal 2 mg/g Calf 4 mg/g Young beef 8 mg/g Old beef 18 mg/g

Species Differences of Myoglobin Species Color Myoglobin content Pork Pink 2 mg/g Lamb Light red 6 mg/g Beef Cherry red 8 mg/g

Fiber Type Differences Characteristics Oxidative metabolism Glycolytic metabolism Myoglobin content Reddness Capillary density Number of Mitochondria size Lipid content Glycogen content Fiber diameter Contraction speed Fatigue resistance Contractile action Z disk width Muscle Fiber Type RED WHITE High Low High Low Low Large High Low Small Low High Small Slow High Tonic Large Fast Low Phasic Small

Factors Affecting Meat Color • Chemical State of Myoglobin – Ferrous (Fe++) • • H 2 O O 2 NO CO Purple Red Unstable pink Red Deoxymyoglobin Oxymyoglobin Nitric oxide myobglobin Carboxymyoglobin – Ferric (Fe+++) • H 2 O (globin) Brown • H 2 O (denatured globin) Brown/gray • SH Green • H 2 O 2 Green Metmyoglobin Denatured metmyoglobin Sulfmyoglobin Choleglobin

Color changes

Sulfmyoglobin and Choleglobin

Factors Affecting Meat Color • Vitamin E feeding of cattle – Prevents oxidation; retards conversion of myoglobin to metmyoglobin • Bacteria – Produce metmyoglobin, choleglobin, and sulfmyoglobin pigments • Curing – Nitrosylhemochromogen is the stable cured meat pigment

Vitamin E

Factors Affecting Meat Color Pre-Harvest Stress Exposure to long-term or short term stress • Effects glycogen content of muscle and ultimate p. H of muscle • Long Term Stress: DFD (dark cutter)Transport, Hunger, Fear, Aggression • Ultimate p. H above 5. 9 (beef), 6. 5 (pork) • Short Term Stress: PSE Usually only problematic in pork – Ultimate p. H below 5. 4 • Generally problem can be overcome with enhancement

Factors Affecting Meat Color • Packaging