<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Myoglobin, meat pigment is an iron containing protein found in muscle consisting of heme connected to a single proteide chain. Color is the most important factor in meat products influencing the consumer purchase decision and affecting the perception of freshness. This research presents a spectophotometric method tested identify myoglobin in beef, readings being made at several wavelenghts. Oxidation of myoglobin pigment in metmyoglobin, was also analysed using peroxide hydrogene. A considerable decrease of myoglobin compared with the standard sample was observed (approximately 7 times).</p></abstract>

Myoglobin, meat pigment is an iron containing protein found in muscle consisting of heme connected to a single proteide chain. Color is the most important factor in meat products influencing the consumer purchase decision and affecting the perception of freshness. This research presents a spectophotometric method tested identify myoglobin in beef, readings being made at several wavelenghts. Oxidation of myoglobin pigment in metmyoglobin, was also analysed using peroxide hydrogene. A considerable decrease of myoglobin compared with the standard sample was observed (approximately 7 times).

Study on the Beef Pigments

University “Lucian Blaga” of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, 7-9 Ion Raţiu street, 550012 Sibiu, Romania. Phone: 0040/269/211338. Fax: 0040269212558

“Lucian Blaga” University of Sibiu , Faculty of Agricultural Sciences , Food Industry and Environment Protection , Sibiu, Romania

Acta Universitatis Cibiniensis. Series E: Food Technology

{"article-title":"Study on the Beef Pigments"}

Myoglobin, meat pigment is an iron containing protein found in muscle consisting of heme connected to a single proteide chain. Color is the most important...

Study on the Beef Pigments

Data publikacji: 30 lip 2013

Zakres stron: 47 - 52

DOI: https://doi.org/10.2478/aucft-2013-0005

This content is open access.