Fssm cnp rd exam prep - Study guides, Class notes & Summaries

FSSM CNP RD EXAM PREP QUESTIONS & ANSWERS 2024 The rich, red pigment on the surface of cut meats, comes primarily from: A. Oxymyoglobin B. Myoglobin C. Hemoglobin D. Metmyoglobin - ANSWER-A. Oxymyoglobin Both hemeglobin and myoglobin are present in meat, although myoglobin produces 75% of the color seen in meats. Plain myoglobin is a purplish-red and meat remains that color when it is fresh and has avoided contact with the air. In the presence of air, myoglobin will add two oxygen ato...