Distinguish between oxidation and oxygenation of myoglobin

Reference no: EM133327505

Assignment:

1. Distinguish between oxidation and oxygenation of myoglobin
2. Explain how metmyoglobin reductase activity and oxygen consuming reactions affect meat colour
3. Explain how the partial pressure of oxygen in a meat package impacts on meat colour
4. Explain why an oxygen-rich atmosphere alone is insufficient to guarantee a red colour in beef
5. Explain how the PSE and DFD conditions in meat impact on colour
6. Describe the relationship between lipid oxidation and myoglobin oxidation
7. Explain how meat storage temperature and pH impact on colour
8. Explain, giving examples, how oxidising and reducing agents impact on meat colour
9. Explain how surface microbial growth impacts on meat colour
10. Describe how hot-boning and electrical stimulation may impact on meat colour
11. Compare the colour of meat packaged beef (i) in air, (ii) in a vacuum pack and (iii) in a modified atmosphere pack
12. Describe the events responsible for the deterioration in beef colour during refrigerated storage.
13. Suggest explanations for discoloration (browning) of beef (i) in a vacuum pack (ii) in a modified atmosphere pack.
14. Explain why fresh beef placed in a vacuum pack undergoes a colour change from red to brown to purple
15. Explain why minced beef is often brown in the centre but regains redness on exposure to air
16. Explain what is meant by the term tenderisation (ageing, conditioning)
17. Identify, with the assistance of a sketch, the places (and proteins) in the muscle cell where calpains and cathepsins are thought to function.
18. Differentiate between calpains and cathepsins in terms of their cellular location, pH optima and dependence on Ca2+

Reference no: EM133327505

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