How oxygen partial pressure affects meat colour

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Reference no: EM133327500

Assignment:

a) The contributions of myofibrillar and background toughness to the ultimate tenderness of meat.

b) Methods of assessing meat tenderness.

c) Pig carcass grading.Different protein categories in muscle

d) How oxygen partial pressure affects meat colour

e) How flavour develops in meat

f) The advantages and disadvantages of hot-boning

g) What unique features does a muscle cell/fibre possess?

h) How do the three forms of myoglobin - deoxymyoglobin, oxymyoglobin and metmyoglobin - differ at a molecular level?

i) What are the five basic taste sensations associated with meat and what compounds contribute to each?

j) Is there a relationship between carcass fat and meat fat? Explain.

Reference no: EM133327500

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