{"id":618901,"date":"2017-02-15T12:08:00","date_gmt":"2017-02-15T11:08:00","guid":{"rendered":"https:\/\/iruki.es\/rouge-la-couleur-de-la-viande-facteurs-qui-alterent-la-couleur\/"},"modified":"2026-01-15T07:42:30","modified_gmt":"2026-01-15T06:42:30","slug":"rouge-la-couleur-de-la-viande-facteurs-qui-alterent-la-couleur","status":"publish","type":"post","link":"https:\/\/iruki.es\/fr\/rouge-la-couleur-de-la-viande-facteurs-qui-alterent-la-couleur\/","title":{"rendered":"Rouge, la couleur de la viande. Facteurs qui alt\u00e8rent la couleur."},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Le rouge est la couleur de la passion, la passion pour la bonne viande. Une viande avec de la texture, du go\u00fbt, une histoire. Aujourd&rsquo;hui, nous d\u00e9couvrons ce qui lui donne sa couleur.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Contrairement \u00e0 ce que l&rsquo;on pourrait penser, la couleur rouge de la viande n&rsquo;est pas due au sang.<br\/>Le responsable est une prot\u00e9ine appel\u00e9e myoglobine, charg\u00e9e de transporter l&rsquo;oxyg\u00e8ne vers les muscles, et celle-ci ne circule pas dans le sang. La myoglobine est de couleur violette et, au contact de l&rsquo;oxyg\u00e8ne, elle r\u00e9agit et devient rouge intense. La viande intramusculaire qui n&rsquo;est pas en contact avec l&rsquo;oxyg\u00e8ne a une couleur terne, pour la raison mentionn\u00e9e ci-dessus. Lors du d\u00e9sossage, elle r\u00e9agit et change de couleur.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Autres facteurs qui alt\u00e8rent la couleur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>L&rsquo;\u00e2ge de l&rsquo;animal<\/strong><br\/>Si l&rsquo;animal est jeune, sa viande sera plus ros\u00e9e et, en grandissant, sa couleur rouge sera plus intense, car la myoglobine augmente avec l&rsquo;\u00e2ge.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Les processus de maturation DRYAGED<\/strong><br\/>Plus la viande reste enti\u00e8re et donc sans contact avec l&rsquo;oxyg\u00e8ne, plus elle sera fonc\u00e9e.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>L&rsquo;exercice musculaire<\/strong><br\/>La musculature des bovins adultes, avec l&rsquo;\u00e2ge, se d\u00e9veloppe pour r\u00e9aliser des activit\u00e9s sur de longues p\u00e9riodes, marcher, rester debout \u00e0 pa\u00eetre&#8230; Plus il faut d&rsquo;\u00e9nergie, plus il faut de myoglobine pour capter l&rsquo;oxyg\u00e8ne. Au contraire, la musculature des jeunes animaux est pr\u00e9par\u00e9e pour se mobiliser rapidement en pr\u00e9vision de situations de danger. Il s&rsquo;agit d&rsquo;une musculature \u00e0 contraction rapide et impulsive, la musculature adulte d\u00e9veloppant des fibres \u00e0 contraction lente.  <\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-gallery has-nested-images columns-3 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1200\" height=\"900\" data-id=\"1407\" src=\"https:\/\/iruki.es\/wp-content\/uploads\/2024\/03\/iruki-entrada-post.jpg\" alt=\"\" class=\"wp-image-1407\" srcset=\"https:\/\/iruki.es\/wp-content\/uploads\/2024\/03\/iruki-entrada-post.jpg 1200w, https:\/\/iruki.es\/wp-content\/uploads\/2024\/03\/iruki-entrada-post-300x225.jpg 300w, https:\/\/iruki.es\/wp-content\/uploads\/2024\/03\/iruki-entrada-post-1024x768.jpg 1024w, https:\/\/iruki.es\/wp-content\/uploads\/2024\/03\/iruki-entrada-post-768x576.jpg 768w, https:\/\/iruki.es\/wp-content\/uploads\/2024\/03\/iruki-entrada-post-600x450.jpg 600w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n<\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Le rouge est la couleur de la passion, la passion pour la bonne viande. Une viande avec de la texture, du go\u00fbt, une histoire. Aujourd&rsquo;hui, nous d\u00e9couvrons ce qui lui donne sa couleur. Contrairement \u00e0 ce que l&rsquo;on pourrait penser, la couleur rouge de la viande n&rsquo;est pas due au sang.Le responsable est une prot\u00e9ine [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":618902,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"page_builder":"","_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"_joinchat":[],"footnotes":""},"categories":[1568],"tags":[],"class_list":["post-618901","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites"],"acf":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/iruki.es\/wp-content\/uploads\/2024\/03\/iruki-entrada-post.jpg","_links":{"self":[{"href":"https:\/\/iruki.es\/fr\/wp-json\/wp\/v2\/posts\/618901","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iruki.es\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iruki.es\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iruki.es\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/iruki.es\/fr\/wp-json\/wp\/v2\/comments?post=618901"}],"version-history":[{"count":0,"href":"https:\/\/iruki.es\/fr\/wp-json\/wp\/v2\/posts\/618901\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iruki.es\/fr\/wp-json\/wp\/v2\/media\/618902"}],"wp:attachment":[{"href":"https:\/\/iruki.es\/fr\/wp-json\/wp\/v2\/media?parent=618901"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iruki.es\/fr\/wp-json\/wp\/v2\/categories?post=618901"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iruki.es\/fr\/wp-json\/wp\/v2\/tags?post=618901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}