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Author Question: Which meat pigment is associated with meat that has been exposed to oxygen for too long of a period of time? (Read 32 times)

clmills979

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on: Aug 1, 2020

Question 1

When fresh meat has been held too long it may develop a brownish color due to which of the following pigments?
◦ Myoglobin
◦ Oxymyoglobin
◦ Metmyoglobin
◦ Nitrosomyoglobin

Question 2

Which meat pigment is associated with meat that has been exposed to oxygen for too long of a period of time?
◦ Myoglobin
◦ Oxymyoglobin
◦ Metmyoglobin
◦ Hemoglobin
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by clmills979 on Aug 1, 2020

Sammyo

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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clmills979

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Reply 2 on: Aug 1, 2020
Great answer, keep it coming :)

mcabuhat

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

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