Response To Questions Part A To B (Please Not Using Online Information For Your

Question

Response To Questions Part A To B (Please Not Using Online Information For Your Response) A. Why is fresh meat red whereas aged meat begins to turn brown? The body more readilv absorbs Fe2 than Fe3+. 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 B.

Explanation / Answer

A.) When the fresh meat comes into conntact with direct oxygen, the myglobin present in it binds with oxygen to form oxymyoglobin which gives meat red color. But when the meat is kept open to several days then the ferrous (Fe+2) ions in oxymyoglobin get oxidized to ferric ions (Fe+3) which converts it to metmyoglobin which gives meat dark brownish color.

The aged meat is safe to eat when cooked because it does not alter the dietary availability in aged meat except the iron conte

B.) White (breast) meat of chicken are lighter in color because it has less myoglobin compared to dark (thigh) meat of chicken. The white meat comes from the organs which require less oxygen to metabolize energy while dark meat is found is regions where the oxygen need is higher. The color differece is attributed to the fact that more of oxymyoglobin is formed in dark meat when they are exposed to open environment.

Dark meat due to high presence of myoglobin has high content of iron in it. Therefore the dark iron would give more iron in our diet as compared to white meat.

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