Response To Questions From Part A To B A. Why is fresh meat red whereas aged mea
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Response To Questions From Part A To B A. Why is fresh meat red whereas aged meat begins to turn brown? The body more readily absorbs Fe* than Fe*.What does this suggest about the dietary availability of iron in aged meat? Consider the difference between white (breast) and dark (thigh) meat of chicken. Propose a reason for the observed difference in color? Be sure to discuss the physiological functioning of the muscles for white and dark meat. Eating which type of meat would give you more iron in your diet. 34 B.Explanation / Answer
Answer A :- When freshly slaughtered meat is cut into steaks, the muscle tissue comes into contact with oxygen in the air. The myoglobin in the meat binds this oxygen, forming oxymyoglobin and giving the meat a red color. However, if fresh meat sits for a period of time, generally over the course of several days, the structure of the myoglobin changes. The iron molecule in the middle is oxidized from its ferrous to ferric form and a different complex is formed called metmyoglobin. This compound turns the raw meat a brown color. The meat is usually still safe to eat when cooked, but the brown, unappealing color turns off most consumers. To avoid having your fresh meat turn brown, use it as soon as possible after purchasing it.
Red meat is an important source of the highly bioavailable haem iron in the diet and supplies 17% of the total dietary iron intakes in the UK(3).
Answer B :-
White meat cuts are the breast, breast tenders and wings. Dark meat cuts are the drumstick and thighs. The color differences occur because they are two separate types of muscle.
The dark and white cuts of meat apply to both chicken and turkey. Because these muscles have different uses, they have different types of metabolism. In contrast, breast meat of duck is actually dark meat because ducks fly and use that muscle for long, sustained periods of time, Dr. Owens-Hanning said.
Dark meat cuts come from muscles that use more oxygen and have more iron. The iron is held in a protein called myoglobin, which gives it the darker color. White meat cuts come from muscles that metabolize energy with less oxygen, so they have less myoglobin and are lighter in color.
All chicken is a good source or protein, as well as niacin, vitamin B6, biotin and vitamin B12. The experts say there is a slight difference in chicken nutrition between white and dark meat. Dark meat, because of the type of muscle, has slightly more iron. The biggest difference is the amount of calories and fat in the pieces.
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