文档介绍：Beef
Pork
Fish
There are basically 2 types of meat : dark and white.
Red, or dark meat is made up of muscles with fibers that are called slow-twitch.
These muscles are used for
extended periods of activity, such as standing or walking, and need a consistent energy source.
The protein myoglobin stores oxygen in muscle cells, wh. use oxygen to extract the energy needed for constant activity
Myoglobin is a richly pigmented protein. The more myoglobin there is in the cells, the redder, or darker, the meat.
When dark meat is cooked, myoglobin's color changes depending on what the meat's interior temperature is.
Rare beef is cooked to 60℃, and myoglobin's red color remains unchanged.
Above 60℃, myoglobin loses its ability to bind oxygen, and the iron atom at the center of its molecular structure loses an electron.
This process forms a
tan-pound called hemichrome, which gives medium-done meat its color.
When the interior of the meat reaches 77℃, hemichrome levels rise, and the myoglobin es metmyoglobin, which gives well-done meat its brown-gray shade.
White meat is made up of muscles with fibers that are called fast-twitch.
Fast-twitch muscles are used for quick bursts of activity,
such as fleeing from danger.
These muscles get energy from glycogen, which is also stored in the muscles.