The Stability of Carboxymyoglobin in Presence of Oxygen in Meat

K. Thiemann; D. Brüggemann

The Stability of Carboxymyoglobin in Presence of Oxygen in Meat

In: 63rd International Congress of Meat Science and Technology

Authors:

K. Thiemann

K. Thiemann Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Kulmbach, Germany; kai.thiemann@mri.bund.de

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D. Brüggemann

D. Brüggemann Federal Research Institute of Nutrition and Food, Max Rubner-Institut, Kulmbach, Germany; kai.thiemann@mri.bund.de

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Type:: Chapter

Pages:: 899–901

DOI:: https://doi.org/10.3920/9789086868605_404

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This paper establishes a method to differentiate between carboxymyoglobin (COMb) and oxymyoglobin (OMb) in meat, based on their reflectance in the visible spectral range. The different ratio of the two reflectance minima between 540 and 582 nm was found to be suitable to estimate relative proportions of COMb and OMb. In addition, results indicate that COMb is rapidly converted into OMb on the meat surface in presence of oxygen.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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The Stability of Carboxymyoglobin in Presence of Oxygen in Meat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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