Kartun dia atas menerangkan tentang myoglobin yang terdapat dalam daging-daging yang bernyawa. Perhatikan warnanya berubah daripada merah segar kepada merah tua. Itulah analoginya daging yang selalu kita beli kat pasar segar2, pastu jadi tak segar kalau biarkan sahaja. Bukankan indah ciptaan Allah? Allah itu maha teliti.
Jom tengok kita menelusuri permata-permata hikmah tentang makanan yang baik daripada lelaman dibawah
1) http://marhamahsaleh.wordpress.com/fiqh-makanan-minuman/
2) http://attaqwakemanggisan.wordpress.com/2010/04/01/tafsir-surat-al-maidah-ayat-88-%E2%80%93-89/
3) http://koding-kn.blogspot.com/2011/05/cara-pemakanan-sempurna-bermula-di.html
------------------------------------------------------------------------------------------------------
Dibawah ini adalah tambahan maklumat-maklumat:-
1) Myoglobin: 1) muscle pigment muscle in meat
2) single polypeptide, globular protein, functioning to bind oxygen
3) Can bind oxygen because it is tertiary structure globin polypeptide and
a heme (iron polyphrin ring complex, prosthetic group)
2) Porphyrin ring: 4 pyrole unit methane bridge-connected
3) If nitrate-cured meat,
Myoglobin+nitric oxide à nitric oxide myoglobin/nitrosylmyoglobin
(purplish red,Fe2+) (bright pink-red)
Then cookà nitrosohemochrome (pink,red color)
Finally brownish during storage,
Oxygen, light cause ferrous ionà ferric ion
Denatured nitrosohemochrome (brown color)
If green color because of bacteria, called choleglobin, sulfmyoglobin.
4) Factor causing meat color: Packaging material, bacteria number, animal species, animal age, myoglobin amount in tissue, muscle sources.
Acronym: Pak Mat Baca Nombor Atas Siling, Abu Alim Minat Atas Ilmu Tinggi Macam Saya.
