Dame Kelly Holmes, 36, won two gold medals at the Athens Olympics to add to her two Commonwealth Games golds.Today, she coaches and trains young athletes through programmes such as Camp Kelly, sponsored by Norwich Union.She talks to JUSTIN HARPER about her finances. was training to be a HGV driver at the Army school of driving in Leconfield, East Yorkshire, in 1989. I was 18 years old. I had a really great time in the Army and was there for almost ten years. For some of that time, I was a physical training instructor. But it wasn't my first job.
When ground beef is not exposed to oxygen (as in the inside of the packaged meat), the myoglobin turns grayish-brown after a few days. It may look less appetizing but is safe. If the ground meat is gray or brown throughout, however, that could indicate that it's beginning to spoil. If you just bought it, you may want to return it. Spoilage bacteria, though generally harmless, can make meat smell and cause other signs of deterioration.
The more myoglobin there is in the cells, the redder, or darker, the meat. When dark meat is cooked, myoglobin's color changes depending on what the meat's interior temperature is. Rare beef is cooked to 140Â° F, and myoglobin's red color remains unchanged.Above 140Â° F, myoglobin loses its ability to bind oxygen, and the iron atom at the center of its molecular structure loses an electron.This process forms a tan-colored compound called hemichrome, which gives medium-done meat its color.hite meat has a translucent glassy quality when it is raw. When it's cooked, the proteins denature and recombine, or coagulate, and the meat becomes opaque and whitish. Cows and pigs are both sources of dark meat, though pig is often called the other white meat..