Document Detail

Analysis of meat pigments with tissue spectrophotometer TS-200.
MedLine Citation:
PMID:  22061635     Owner:  NLM     Status:  In-Data-Review    
The colour of meat and rice flour pastes containing known amounts of myoglobin and the colour of intact beef and pork samples were analyzed with tissue spectrophotometer TS-200. The differences in the spectra of myoglobin among three types of derivatives were successfully distinguished with this instrument. In addition, there is a close relationship between I(HB) value, a parameter for estimating the content of pigments in animal tissues, and myoglobin content in model systems (rice flour paste and meat paste). Especially, the I(HB) value is proportional to myoglobin content in intact beef and pork meat whose myoglobin is mostly in the state of oxymyoglobin and/or deoxymyoglobin: y = 208·26 x + 6·72, where y is the I(HB) value, x is the myoglobin content (%) and r = 0·94.
T Tsuruga; T Ito; M Kanda; S Niwa; T Kitazaki; T Okugawa; S Hatao
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  36     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  1994  
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  423-34     Citation Subset:  -    
Copyright Information:
Copyright © 1994. Published by Elsevier Ltd.
Laboratory of Chemistry and Technology of Animal Products, Faculty of Agriculture, Kyushu University, Fukuoka 812, Japan.
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