Comparison between two different methods to obtain the proportions of myoglobin redox forms on fresh meat from reflectance measurements

Two procedures based on reflectance (R) measurements to calculate the proportions of deoxymyoglobin (DMb), oxymyoglobin (OMb) and metmyoglobin (MMb) in meat are recommended by the American Meat Science Association (AMSA). One uses the K/S ratios (K and S are the absorption and scattering coefficient...

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Bibliographic Details
Published in:Journal of food science and technology 2015-12, Vol.52 (12), p.8212-8219
Main Authors: Hernández, B., Sáenz, C., Alberdi, C., Diñeiro, J. M.
Format: Article
Language:English
Subjects:
Analysis
Beef
Calibration
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Food
Food Science
Measurement techniques
Meat
Methods
Myoglobins
Nutrition
Original
Original Article
Pigments
Reflectance
Statistical analysis
Studies
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Summary:Two procedures based on reflectance (R) measurements to calculate the proportions of deoxymyoglobin (DMb), oxymyoglobin (OMb) and metmyoglobin (MMb) in meat are recommended by the American Meat Science Association (AMSA). One uses the K/S ratios (K and S are the absorption and scattering coefficients) and the other method (Krzywicki 1979) uses the reflex attenuance A = log (1/R). Both methods were compared in: a) synthetic sets of two pigment mixtures and b) 15 samples of beef Longissimus Lumborum measured after 24 h, 4 and 7 days of exposure to air. It was found that K/S and Krzywicki methods gave different values of pigment proportions. However both methods exhibited a high linear correlation (R 2  = 0.8733 in DMb, R 2  = 0.9771 in OMb and R 2  = 0.9390 in MMb, p  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-015-1917-x