Chemistry of Curing Reaction
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Muscle pigments
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There are a number of muscle pigments in meat including myoglobin, haemoglobin, the cytochromes, catalases, the flavins and other coloured substances.
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Quantitatively the first two listed myoglobin and haemoglobin are abundant.
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The lesser pigments also play role in colour development and stabilization.
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Myoglobin and haemoglobin are complex proteins and undergo similar reaction in meat.
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However, their roles in living tissues are quite different.
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Haemolglobin is the red pigment found in blood and acts as the carrier for oxygen to the tissues.
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Myoglobin is the predominant pigment in muscle and serves as the storage mechanism for oxygen at the
The Chemistry of curing reaction
![Curing reaction Curing reaction](http://14.139.56.154:82/file.php/161/Images/curing-reaction1.jpg)
Chemical changes of myoglobin that may occur during the curing reaction are as follows
![Chemical changes of myoglobin Chemical changes of myoglobin](http://14.139.56.154:82/file.php/161/Chemical_changes_of_myoglobin.jpg)
Undesirable Changes
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Under some conditions the nitrosyl haemochrome pigment in meat may be oxidized to green, yellow or colourless porphyrin substances.
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Such undesirable changes of the cured meat pigment may result from bacterial action or from chemical oxidation by peroxides, hypochlorites or other agents.
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Light catalyzes these oxidative changes, as demonstrated by the tendency of cured meat surfaces to fade rapidly under strong light.
Curing Temperature
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Last modified: Tuesday, 10 April 2012, 7:29 AM