Consumers rely heavily on fresh meat color as an indicator of wholesomeness at the point of sale, whereas cooked color is exploited as an indicator of doneness at the point of consumption. Deviations from the bright cherry-red color of fresh meat lead to product rejection and revenue loss. Myoglobin is the sarcoplasmic heme protein primarily responsible for the meat color, and the chemistry of myoglobin is species specific. The mechanistic interactions between myoglobin and multiple extrinsic and intrinsic factors govern the color of raw as well as cooked meats. The objective of this review is to provide an overview of the current research in meat color and how the findings are applied in the meat industry. Characterizing the fundamental basis of myoglobin's interactions with biomolecules in postmortem skeletal muscles is necessary to interpret the chemistry of meat color phenomena and to engineer innovative processing strategies to minimize meat discoloration-induced revenue loss to the agricultural economy.

Myoglobin chemistry and meat color.

Meat color is an important aspect of consumer’spurchase decisions regarding meat products. Perceived meat color results from the interaction of light, a detector(i.e. human eye), and numerous factors that are both intrinsic and extrinsic tothe muscle which influence the chemical state of myoglobin.  The complex nature of these interactions dictatesthat decisions regarding evaluations of meat color be made carefully, and thatinvestigators have a basic knowledge of the physical and chemical factorsaffecting their evaluations.  Theseguidelines were compiled to aid investigators in navigating the pitfalls ofmeat color evaluation and ensure the reporting of information needed forappropriate interpretation of the resulting data.  The guidelines provide an overview ofmyoglobin chemistry, the perception of meat color, in addition to details ofinstrumentation used in meat color evaluation. Moreover, these guidelines detail practical considerations for simulatedretail display studies and provide details of the most common laboratorytechniques used in meat color literature. Importantly, the guidelines indicate the information that should beincluded when reporting meat color research to aid in appropriateinterpretation.  Practical considerationsneeded for troubleshooting meat color problems in a commercial setting areincluded as well.  Investigators areencouraged to review the entire guidelines before designing and conducting meatcolor research.

/pdf/amsa-meat-color-measurement-guidelines-128aczkm.pdf

AMSA Meat Color Measurement Guidelines

Factors influencing internal color of cooked meats.

Developments and applications of porous medium combustion: A recent review

Low-Oxygen Packaging of Fresh Meat with Carbon monoxide: Meat Quality, Microbiology, and Safety

Carbon monoxide (CO) and total nitrogen oxide (NOx) levels were monitored during meat cookery with a standard Ovenpak and a new ultralow-NOx (ULN) cyclonic gas burner. With the standard burner, CO varied from 103 to 152 ppm, NOx was 1.3−10.7 ppm, and surface pinking was observed on both beef and turkey. The ULN burner at optimal efficiency produced only 6.7 ppm of CO and 1 ppm of NOx, insufficient to cause surface pinking. To determine the relative contribution of CO and NOx to pinking, trials were also conducted in an electric oven with various pure gases. Pinking was not observed with up to 149 ppm of CO or 5 ppm of NO. However, as little as 0.4 ppm of nitrogen dioxide (NO2) caused pinking of turkey rolls. Beef roasts were pink at >2.5 ppm of NO2. Thus, pinking previously attributed to CO and NO in gas ovens is instead due to NO2, which has much greater reactivity than NO with moisture at meat surfaces. Keywords: Carbon monoxide; nitric oxide; nitrogen dioxide; meat; pinking

/pdf/carbon-monoxide-nitric-oxide-and-nitrogen-dioxide-levels-in-166j5mqbkc.pdf

Carbon Monoxide, Nitric Oxide, and Nitrogen Dioxide Levels in Gas Ovens Related to Surface Pinking of Cooked Beef and Turkey.

A combustion system for automatic, real-time control of a combustion process which can be applied with significant advantage to a wide range of furnaces, boilers and combustors. The system includes a burner body having a primary first fluid inlet end forming at least one primary first fluid inlet and a first fluid outlet end forming at least one first fluid outlet. An inner conduit is disposed within the burner body, forming a fluid flow region between the burner body and the inner conduit. The inner conduit has a second fluid inlet distal from the first fluid outlet and a second fluid outlet proximate the first fluid outlet. An internal adjustment device is provided for adjusting a flow cross-sectional area for a first fluid and/or a second fluid disposed within the burner body.

Flex-flame burner and self-optimizing combustion system

An apparatus for measuring the concentration of formaldehyde in an exhaust stream from turbines, internal combustion engines and the like, which apparatus includes a portable housing having a sample gas inlet through which a sample gas for analysis is introduced into the portable housing and an analysis system disposed in the portable housing suitable for analyzing the sample gas for the presence of formaldehyde in the sample gas.

Automatic portable formaldehyde analyzer

Two-stage combustion of methane/air is studied experimentally and numerically with a focus on achieving ultralow NOx emissions. The primary flame is a rich premixed flame in the porous medium. The ...

NOx Minimization in Staged Combustion Using Rich Premixed Flame in Porous Media

Direct flame impingement (DFI) furnaces consist of large arrays of high velocity combusting jets with temperatures up to 1700 K and impinging on complex configuration surfaces of the work pieces. This results in serious convergence problems DFI modeling and computational efforts. A new method of modeling convective-diffusion transfer (CDT) and zone radiation transfer (RT) employing different calculation schemes with a multi-scale grid is presented. Relatively coarse grid calculation domain allows use of conservative and accurate zone radiation transfer method with only modest computational efforts. A fine grid calculation domain is used to predict convective -diffusion transfer for a representative furnace section, containing a small number of jets that allows to significantly decrease the computer time. The main difficulty of coupling between convective-diffusion transfer (CDT) and radiation heat transfer numerical computations is successfully overcome using a relatively simple algorithm. The method allows one to model the physicochemical process taking place in the DFI and reveals as well as explains many features that are difficult to evaluate from experiments. The results were obtained for high velocities (up to 400 m/s) and high firing rates. Maximum (available for natural gas-air firing) total heat fluxes up to 500 kW/m2 and convective heat fluxes of up to 300 kW/m2 were obtained with relatively 'cold' refractory wall temperatures not exceeding 1300 K. The combustion gas temperature range was 1400-1700 K. A simplified analysis for NOx emissions has been developed as post-processing and shows extremely low NOx emissions (under 15 ppm volume) in DFI systems. Good agreement between measurements and calculations has been obtained. The model developed may be regarded as an efficient tool to compute and optimize industrial furnaces designs in limited time.Copyright © 2006 by ASME

Mathematical Modeling of Direct Flame Impingement Heat Transfer

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