"irreversibly" - 1 õppematerjal

Liha töötlemine

ization must be weighed against the potential systems in the meat, as long as reducing development of off-flavors. equivalents (NADH) are available and the globin fraction is in its native state (undena- tured). Over time, these reducing equivalents Color are depleted and the pigment is irreversibly Color and appearance of fresh meat are major oxidized. Oxidation also occurs rapidly if the factors in consumer purchase decisions globin moiety is denatured by rapidly declin- because they are presumed to be indicators ing pH while the carcass is “hot” or by exces- of meat freshness and quality (Brewer et al. sively low ultimate pH. 2002). Meat color is due to the concentration In pigs, color variations may have been