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Acta Universitatis Cibiniensis. Series E: Food Technology

The Journal of „Lucian Blaga“ University of Sibiu

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2344-150X
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Study on the Beef Pigments

Olga Drăghici
  • Corresponding author
  • University “Lucian Blaga” of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, 7-9 Ion Raţiu street, 550012 Sibiu, Romania. Phone: 0040/269/211338. Fax: 0040269212558
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/ Ionuţ Avram
  • “Lucian Blaga” University of Sibiu , Faculty of Agricultural Sciences , Food Industry and Environment Protection , Sibiu, Romania
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/ Daniela Hîrîciu
  • “Lucian Blaga” University of Sibiu , Faculty of Agricultural Sciences , Food Industry and Environment Protection , Sibiu, Romania
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/ Mădălina Nan
  • “Lucian Blaga” University of Sibiu , Faculty of Agricultural Sciences , Food Industry and Environment Protection , Sibiu, Romania
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/ Alina Toader
  • “Lucian Blaga” University of Sibiu , Faculty of Agricultural Sciences , Food Industry and Environment Protection , Sibiu, Romania
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Published Online: 2013-07-30 | DOI: https://doi.org/10.2478/aucft-2013-0005

Abstract

Myoglobin, meat pigment is an iron containing protein found in muscle consisting of heme connected to a single proteide chain. Color is the most important factor in meat products influencing the consumer purchase decision and affecting the perception of freshness. This research presents a spectophotometric method tested identify myoglobin in beef, readings being made at several wavelenghts. Oxidation of myoglobin pigment in metmyoglobin, was also analysed using peroxide hydrogene. A considerable decrease of myoglobin compared with the standard sample was observed (approximately 7 times).

Keywords : myoglobin; metmyoglobin; beef; spectrophotometry; peroxide

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About the article

Published Online: 2013-07-30

Published in Print: 2013-06-01


Citation Information: Acta Universitatis Cibiniensis. Series E: Food Technology, Volume 17, Issue 1, Pages 47–52, ISSN (Print) 2344-150X, DOI: https://doi.org/10.2478/aucft-2013-0005.

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