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Question: the color of meat in a supermarket is determined by...

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The color of meat in a supermarket is determined by the relative proportions of myoglobin derivatives. For example, oxygen taken up by myoglobin e.g., oxygen take up by myoglobin converts the purple reduced pigment to the bright red oxygenated form, oxymyoglobin. Zaritzky et al. (1988) considered oxygen penetration in meat tissue by diffusion with simultaneous consumption of oxygen by the tissue. Consumption follows zeroth order rate constant that decays exponentially with (post-mortem) time. At the maximum distance into the meat that the gas penetrates (i.e. I is all reacted0, a zero flux boundary condition can be used. A constant dissolved oxygen concentration exists at the meat surface exposed to air a) Formulate a one-dimensional problem (governing equation) b) and initial/boundary conditions, Do not need to solve the problem

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