Search Results

You are looking at 1 - 1 of 1 items for

  • Author: Olga Drăghici x
Clear All Modify Search
Open access

Olga Drăghici, Ionuţ Avram, Daniela Hîrîciu, Mădălina Nan and Alina Toader


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).