Study on the Beef Pigments
2013
Drăghici Olga | Avram Ionuţ | Hîrîciu Daniela | Nan Mădălina | Toader Alina
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).
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