Topics:
Animal Refresher, Meat Science
Stable Pink Pigment in Smoked Cured Meat
The stable pink pigment produced after smoking of cured meat is:
- Nitroso-haemochromogen — Correct Answer
- Oxymyoglobin
- Metmyoglobin
- Carboxymyoglobin
Explanation:
Correct Answer: Nitroso-haemochromogen
The stable pink pigment produced after smoking/cooking of cured meat is Nitroso-haemochromogen. This is why cured/smoked meats like ham and bacon have a characteristic pink colour even after cooking.
Meat Pigments Summary
- Myoglobin: Purple-red; present in raw, freshly cut meat (unexposed to air).
- Oxymyoglobin: Bright red; bloomed meat surface exposed to air (desirable fresh meat colour).
- Metmyoglobin: Brown; oxidized myoglobin; undesirable; indicates ageing/spoilage.
- Nitroso-myoglobin: Pink-red; unstable; formed during curing.
- Nitroso-haemochromogen: Stable pink; formed after cooking/smoking of cured meat; the final characteristic pink of cured meats.
- Carboxymyoglobin: Bright red (like oxymyoglobin); formed with CO gas.
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
