RATE OF PIGMENT MODIFICATIONS IN PACKAGED REFRIGERATED BEEF USING REFLECTANCE SPECTROPHOTOMETRY
- 1 March 1986
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 10 (1), 1-18
- https://doi.org/10.1111/j.1745-4549.1986.tb00001.x
Abstract
Equations derived from Kubelka-Munk theory were applied to determine relative concentrations of muscle pigments in packaged refrigerated beef using reflectance spectrophotometry. Effects of storage temperatures and gaseous film permeabilities on myoglobin oxygenation and oxidation rates were analyzed in unsterile beef tissue. Kinetic constants for metmyoglobin accumulation during aerobic storage were measured assuming a first order reaction with respect to unoxidized myoglobin; values were in the range of autoxidation rate constants reported for solutions. Myoglobin oxygenation was described as a first order reversible reaction. The influence of vacuum aging time on kinetic constants was determined considering microbial growth and losses of enzymatic activity during previous storage.This publication has 27 references indexed in Scilit:
- Factors affecting the rate of metmyoglobin accumulation in pre-packaged beefMeat Science, 1980
- ESTIMATION OF FRESH MUTTON COLOR BY REFLECTANCE SPECTROPHOTOMETRYJournal of Food Science, 1979
- Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beefMeat Science, 1979
- A RAPID REFLECTANCE PROCEDURE FOR FOLLOWING MYOGLOBIN OXIDATIVE OR REDUCTIVE CHANGES IN INTACT BEEF MUSCLEJournal of Food Science, 1978
- Relative role of catalysts and reductants in the formation of metmyoglobin in aerobically stored beefMeat Science, 1977
- SIMPLIFIED METHODOLOGY FOR MEASURING MEAT COLORJournal of Food Science, 1974
- Characteristics of the appearance of Meat: II.-Uniform lightness and chromaticness spacing of the lean of sliced fresh baconJournal of the Science of Food and Agriculture, 1971
- Analysis of pigments in intact beef samples: A simple method for the determination of oxymyoglobin and ferric myoglobin in intact beef samples using reflectance spectrophotometryInternational Journal of Food Science & Technology, 1971
- Characteristics of the appearance of meat I. —The luminous absorption, scatter and internal transmittance of the lean of bacon manufactured from normal and pale porkJournal of the Science of Food and Agriculture, 1970
- Meat Pigment Changes in Intact Beef SamplesJournal of Food Science, 1969