{"id":5892,"date":"2020-04-22T09:04:35","date_gmt":"2020-04-22T13:04:35","guid":{"rendered":"https:\/\/www.smokinlicious.com\/blog\/?p=5892"},"modified":"2021-11-12T12:46:58","modified_gmt":"2021-11-12T17:46:58","slug":"the-science-of-meat-color-including-the-infamous-smoke-ring","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/the-science-of-meat-color-including-the-infamous-smoke-ring\/","title":{"rendered":"THE SCIENCE OF MEAT COLOR INCLUDING THE INFAMOUS SMOKE RING"},"content":{"rendered":"
\"Our

This result from Rack Slabbath BBQ shows the results of the science of meat color when BBQ properly with wood!<\/p><\/div>\n

Learn the science behind meat color and the smoke ring <\/a><\/span>Share on X<\/a><\/span><\/h3>\n

\"Listen<\/p>\nhttps:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/THE-SCIENCE-OF-MEAT-COLOR-INCLUDING-THE-INFAMOUS-SMOKE-RING-FULL-BLOG-AUDIO-1.mp3<\/a><\/audio>\n

Barbecue is one of those methods of cooking that is loved by many but not truly understood by those who love it!\u00a0 I\u2019m always entranced by the fact that barbecue gets mingled with the word grilling when the reality is, these two methods of cooking mean very different things.\u00a0 One common denominator though is the meat used for these cooking methods that simply becomes a variant of color so completely different from traditional cooking methods like the frying pan, slow cooker, and oven.<\/p>\n

Let\u2019s take a closer look first, at what meat is and then how color develops when cooked.<\/p>\n

<\/p>\n

The Science of Meat Color- Meat Defined<\/strong><\/h2>\n

You likely define meat as an animal protein that is derived from an animal like cattle, pig, chicken, lamb, goat, etc., and you would be correct in a very abbreviated definition.\u00a0 But there is so much more to meat that most don\u2019t understand.<\/p>\n

Meat is mostly the muscle tissue of an animal which is made up of 75% water, 20% protein, and 5% fat, carbohydrates, and various other protein.\u00a0 The muscles themselves are made of bundles of cells called fibers.\u00a0 Each cell is comprised of thread-like fibers made of two proteins: actin and myosin.<\/p>\n

The purpose of these protein fibers is to make muscles contract and relax, which requires an immense amount of energy, which the fibers derive from the energy-carrying molecule ATP -adenosine triphosphate<\/a>.\u00a0 To produce ATP there must be oxygen which muscles get from circulating blood.\u00a0 When an animal is killed, blood circulation stops resulting in all muscles exhausting their supply of oxygen.\u00a0 When oxygen is halted it halts the production of ATP, resulting in the sugar stored in muscles known as glycogen, to be broken down without oxygen support.\u00a0 The result is the production of lactic acid that builds up in the muscle tissue.\u00a0 If this acid level is too high, the meat loses its water-binding ability and becomes pale and watery.\u00a0 Too low, and the meat will be tough and dry.\u00a0 Add to this the calcium release that occurs when the lactic acid builds up, and the myosin and actin proteins become fixed.\u00a0 It\u2019s important not to freeze animal meat too soon after slaughter or the meat will become tough.\u00a0 The meat needs to age to allow the enzymes in the muscle cells to break down these overlapping proteins and produce tender meat.<\/p>\n

The Science of Meat Color- Why We Cook Meat<\/strong><\/h2>\n

Denaturing is the process of breaking, unwinding, and coagulating the protein molecules when meat is heated.\u00a0 When heated, muscle fibers release water.\u00a0 Remember, meat is roughly 75% water when raw.\u00a0 You can retain moisture or water content of meat by using some specific techniques including brining, steaming, braising or poaching, and tenderizing using acid.<\/p>\n

Here\u2019s a summary of what happens at specific cooking temperatures to meat:<\/p>\n

105\u00b0F\/40\u00b0C – 122\u00b0F\/50\u00b0C:<\/strong><\/h3>\n

blanch or sear meat first kills surface microbes then allow the proteins to denature at these temperatures giving an aging effect to the meat<\/p>\n

120\u00b0F\/50\u00b0C: <\/strong><\/h3>\n

meat has a white opacity as the myosin protein denatures.\u00a0 Red meat begins to turn pink.\u00a0 This is known as the \u201crare\u201d stage of meat cooking and when sliced, the juices will break through the weak spots in the connective tissue.<\/p>\n

140\u00b0F\/60\u00b0C:<\/strong><\/h3>\n

Red myoglobin begins to denature and turns tan colored.\u00a0 Myoglobin is another protein store in muscle that is water soluble.\u00a0 You would know this protein as the red juice in meat packaging when you purchase store bought product.\u00a0 It\u2019s not blood but it does receive oxygen and iron from hemoglobin in blood.\u00a0 At this temperature, meat releases a lot of juice, shrinks in size, and becomes chewy.\u00a0 It is known as \u201cmedium\u201d in doneness.<\/p>\n

160\u00b0F\/70\u00b0C: <\/strong><\/h3>\n

Connective tissue is what binds muscles to bone.\u00a0 Throughout the muscle is a softer connective tissue called collagen.\u00a0 When cooked, collagen dissolves or melts and becomes gelatin.\u00a0 This melting is what gives meat a silky texture and moisture.\u00a0 Collagen starts to accelerate the melting stage at 160\u00b0F and continues rapidly until 180\u00b0F.\u00a0 Despite the meat drying out at this temperature, melted collagen is what makes meat seem more tender.\u00a0 Just remember, lean meats as well as chicken and turkey don\u2019t have much collagen so don\u2019t over-cook them.<\/p>\n

The Science of Meat Color- The Smoke Ring<\/strong><\/a><\/h2>\n

<\/p>\n

Before we discuss the smoke ring, I need to mention the Maillard reaction.\u00a0 This is the reaction that occurs between amino acids and reducing sugars in meat that is exposed to dry heat such as a frying pan.\u00a0 What results is that beautiful, brown exterior that gives meat a rich, deep flavor.\u00a0 This only occurs with a temperature above 300\u00b0F and with dry heat.<\/p>\n

Now to the pink ring that commonly occurs just under the surface of a smoked meat<\/a>. The smoke ring is caused by gases in the smoke<\/a> that preserve the myoglobin and interact with the nitric oxide (NO) and carbon monoxide (CO) in combustible material like charcoal and wood.\u00a0 The gases react with the iron in myoglobin and result in the telltale ring of pink just under the surface, while the rest of the meat will turn gray due to the NO and CO only having limited penetration ability in the meat.\u00a0 This chemical reaction is similar to what happens to meats exposed to curing salts which also produce a pink coloring.\u00a0 The ring stops growing when the meat hits about 170\u00b0F and myoglobin loses its oxygen retaining ability.<\/p>\n

If you want a smoke ring then you must incorporate cold meat into a low-temperature equipment.\u00a0 This will allow the meat to remain below 140\u00b0F for a longer time which is the temperature at which myoglobin begins turning brown.<\/p>\n

As a final note, keep in mind that any meat that goes to black in color is never good.\u00a0 That means the meat\u2019s surface has essentially turned to carbon and the ingestion of carbon laced foods has been proven to be a carcinogen.\u00a0 If you take your meat to this stage, do everyone a favor and throw it away.\u00a0\u00a0 No one needs to know you took the meat too far!<\/p>\n

What is your preferred finished cooked meat method and color?\u00a0 Let us know in the comments and don\u2019t forget to follow us on all platforms.\u00a0 Providing tips, techniques, recipes, and the science behind the flame and fire to improve your skills with live-fire cooking! That\u2019s SmokinLicious\u00ae<\/strong>!<\/p>\n

SmokinLicious\u00ae Products:<\/h2>\n

Charwood<\/a><\/h3>\n

Wood Chunks- Double & Single Filet<\/a><\/h3>\n

Wood Chips- Grande Sapore\u00ae<\/a>, Minuto\u00ae & Piccolo\u00ae<\/a><\/h3>\n

Smoker Logs- Full & Quarter Cut<\/a><\/h3>\n
\"More

More related reading on how the science of meat color affects our appetite for great meat our smoking & Grilling tips and technique see our directory on previous blogs!<\/p><\/div>\n

Related readings:<\/h2>\n

-3 METHODS OF SMOKING BOSTON BUTT FOR AUTHENTIC BARBECUE FLAVOR<\/a><\/h3>\n

-TEMPERATURE, MATERIAL AND TIME DETERMINE WHEN ITS CALLED BARBECUE<\/a><\/h3>\n

-WHY IS MY BARBECUE MEAT DRY??<\/a><\/h3>\n
\"Dr.

Dr. Smoke-The fun of BBQ is the science of meat color and how it affects the appearance!<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Barbecue is one of those methods of cooking that is loved by many but not truly understood by those who love it!\u00a0 I\u2019m always entranced by the fact that barbecue gets mingled with the word grilling when the reality is, these two methods of cooking mean very different things.\u00a0 One common denominator though is the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1348,1349],"tags":[60,92,1382,26,76,263,61,362,407,100,24],"class_list":["post-5892","post","type-post","status-publish","format-standard","hentry","category-meat","category-meat-science","tag-barbecue","tag-bbq","tag-benefits-of-smoked-meat","tag-cooking","tag-grilling","tag-meat","tag-outdoor-cooking","tag-smoked-meat","tag-smoked-meats","tag-smoking-meat","tag-wood-fired-cooking"],"yoast_head":"\nTHE SCIENCE OF MEAT COLOR INCLUDING THE INFAMOUS SMOKE RING - Smokinlicious\u00ae Smoking Wood Tips<\/title>\n<meta name=\"description\" content=\"Learn how the science of meat color affects appetite by the sense of sight! 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