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The colour of cooked cured pork. I.—Estimation of the Nitric oxide-Haem Pigments

✍ Scribed by H. C. Hornsey

Publisher
John Wiley and Sons
Year
1956
Tongue
English
Weight
460 KB
Volume
7
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

A simple and rapid method is described for extracting and measuring the nitric oxide‐haem pigments present in cooked cured meat.

Selective extraction as a nitric oxide‐haem‐acetone complex is achieved by the use of an acetone/water solvent. Other meat pigments are not extracted under the conditions used.

The acetone/water ratio is shown to be critical, maximum extraction being obtained with a ratio of 4: 1, due allowance being made for the moisture present in the meat. After filtration, the optical density is measured spectrophotometrically.

With the inclusion of hydrochloric acid in the solvent, the method can be adapted to measure the total pigments present.

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The colour of cooked cured pork. II.—est
The colour of cooked cured pork. II.—estimation of the stability to light
✍ H. C. Hornsey 📂 Article 📅 1957 🏛 John Wiley and Sons 🌐 English ⚖ 436 KB 👁 1 views

## Abstract A method is presented for estimating the stability to light of the colour of cooked hams, enabling the complete fading curve to be obtained. Some typical results obtained in presence and absence of air are considered. For the routine examination of samples, it is suggested that the st