OBJECTIVES

1. To identify the meat pigment formation based on the presence of oxygen

2. To determine the meat pigment formation based on the presence of sodium nitrite
3. To study the effect of salt on binding capacity of meat

INTRODUCTION

A. MEAT PIGMENT FORMATION

One the aspect that determines whether a consumer accepts or rejects the product
is the colour. As meat colour is the visual factor affecting meat quality and may also
indicate microbial spoilage, a consumer may think that the meat is spoiled when the
colour seem undesirable. Thus, it is important to know the factors that affect the meat
colour so that we can improve the stability of the meat colour and protect it from
degradation.

Myoglobin is the major pigment-containing compound in meat accounting for 50

to 80% of the total pigment, while haemoglobin, the major color pigment in blood also
contribute to meat colour. Colour intensity of the meat increases from white or pink to
very dark red as the myoglobin content increases. Myoglobin exists in either one the three
forms which are deoxymyoglobin, oxymyoglobin or metmyoglobin (Miller, R. K., 2002).
Immediately after slaughter, myoglobin exists in its deoxygenated form resulting a deep
purplish in muscle. When the meat is exposed to air, oxymyoglobin is formed as the
reduced myoglobin combines with oxygen instead of water, turning the meat into brighter
red colour. Reducing capacity of the muscle, oxygen availability and temperature affects
the oxidation of oxymyoglobin to an unappealing brown pigment called metmyoglobin
(MacDougall, D. B., 1982).

B. EFFECT OF SALT ON BINDING CAPACITY

HYPOTHESIS

1. Wrapped meat

MATERIALS
 A. MEAT PIGMENT FORMATION

B. EFFECT OF SALT ON BINDING CAPACITY

METHODS

A. MEAT PIGMENT FORMATION

B. EFFECT OF SALT ON BINDING CAPACITY

RESULTS

Table 3.1: Meat Pigment Formation (Fresh Meat Pigment)

Before refrigerate After refrigerate for 2 hours

Part of meat Colour of meat Packaging Colour of meat
Near the centre Red Saran Wrap Red
Near the edge Red Unwrap Brownish red
DISCUSSIONS

A. MEAT PIGMENT FORMATION

I. FRESH MEAT PIGMENTS

This experiment was conducted to observe the meat formation due to
the presence of oxygen. In industrial uses, wrapping is usually applied to hold
the moisture in the meat and preventing meat from drying out for preservation
and transportation. Other than that, it also helps along in the cooking process
as it braise in its own juices compared to dry meat. Myoglobin contains a
heme group which contains a central iron atom, usually in the +2 oxidation
state. The colour of myoglobin is determined by whatever the iron atom is
bonded to. Theoretically, when there is an absence of oxygen the myoglobin
bonds to water and is a purple colour. When myoglobin is bonded to oxygen
molecules, it produces oxymyoglobin, which is bright red colour.
(MacDougall, D. B., 1982)

Based on the results, the colour of meat observed both near the centre
and near the edge before it was refrigerated was red. This indicates that
myoglobin has already bonded to an oxygen molecule and produced
oxymyoglobin hence the red colour. Colour differences due to the amount of
oxygen that entered the different parts of the meat was not observed. This may
caused by the freshness and packaging of the ground beef.

The meat was then divided into two, one is wrapped with saran wrap
while the other was left unwrapped. After 2 hours of refrigeration, it was
observed that the colour of wrapped meat did not change from red. This
indicates that oxymyoglobin did not react with anything. The use of saran
wrap did not allow oxygen to pass through it and thus retained its red color. As
for the meat that was left unwrapped, it was observed that the colour of the
meat changed from red to brownish-red. This indicates the formation of
metmyoglobin, a pigment that turns meat brownish-red. As myoglobin and
oxymyoglobin is prone to oxidation, the iron atom in it is oxidized which turns
the pigment to metmyoglobin.
 II. CURED MEAT PIGMENTS

B. EFFECT OF SALT ON BINDING CAPACITY

CONCLUSION

QUESTIONS

1. What types of reactions are responsible for the colours observed in the various
treatments? What is the name of each pigment formed? Which reactions are
desirable and which represent common discoloration reactions?
2.

REFERENCES

1. MacDougall, D. B. (1982). Changes in the colour and opacity of meat. Food

Chemistry, 9(1-2), 75–88.
2. Miller, R. K. (2002). Factors affecting the quality of raw meat. Meat Processing, 27–
63.