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Discoloration in meat

There are several important points that need to be stressed. First, the estimation of discoloration in meat by measurement of percent metmyoglobin is useful in a relative sense only. Proper control samples (i.e., nontreated samples subjected to identical conditions, dilutions, and analyses, as treated samples) must be in place, and color measurement must occur in the same manner with both control and treated samples. Additionally, comparisons of values for percent metmyoglobin between different laboratories are only valid when investigators use the same measurement procedure. The use of three different formulas (i.e., from three different procedures) will yield different values for percent metmyoglobin. Again, it is the relative differences between treatments, or the changes over time, that become important, and... [Pg.915]

Jensen, L. B., and Urbain, W. M. 1936a. Bacteriology of green discolorations in meats and spectrophotometric characteristics of the pigments involved. Food Research 1, 263. [Pg.47]

See other pages where Discoloration in meat is mentioned: [Pg.1]    [Pg.3]    [Pg.5]    [Pg.7]    [Pg.9]    [Pg.11]    [Pg.13]    [Pg.15]    [Pg.17]    [Pg.19]    [Pg.21]    [Pg.23]    [Pg.25]    [Pg.27]    [Pg.29]    [Pg.31]    [Pg.33]    [Pg.35]    [Pg.37]    [Pg.39]    [Pg.41]    [Pg.43]    [Pg.45]    [Pg.47]    [Pg.51]    [Pg.254]   
See also in sourсe #XX -- [ Pg.10 , Pg.57 ]



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