Journal ArticleDOI
The quantitative determination of haemoglobin in ovine muscles.
TLDR
A method for the determination of haemoglobin in ovine muscle is described and pigments were separated on columns of Sephadex G75 or G50 and quantitated spectrophotometrically.About:
This article is published in Analytical Biochemistry.The article was published on 1976-05-07. It has received 26 citations till now. The article focuses on the topics: Myoglobin.read more
Citations
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Journal ArticleDOI
A review of the relationships of pH with physical aspects of pork quality
J.R. Bendall,H. J. Swatland +1 more
TL;DR: P pH data show that subjectively-defined PSE pork from one country might be regarded as normal pork in another country, and vice versa, and much remains to be learnt about the causal relationships of pH with paleness or softness.
Journal ArticleDOI
The extraction of haem pigments from fresh meat
TL;DR: Different extracting media were compared for the estimation of total pigment concentrations in meat and acidified 80% acetone and 0.04 M phosphate buffer pH 6.8 extracted the maximum amount of pigment.
Journal ArticleDOI
Hemoglobin and myoglobin content in muscles of broiler chickens.
TL;DR: A combination of spectrophotometric analysis of the total heme protein concentration and measurement of the myoglobin concentration, applying size exclusion chromatography, proved to be a reliable and reproducible method to determine the hemoglobin and myoglobin content in chicken muscles.
Journal ArticleDOI
Hemoglobin, Myoglobin, and Total Pigments in Beef and Chicken Muscles: Chromatographic Determination
TL;DR: In this article, the authors compared size exclusion (SE) and hydrophobic interaction (HI) high performance liquid chromatography (HPLC) to determine myoglobin (Mb) and hemoglobin (Hb) in bovine longissimus and psoas and chicken thigh and drumstick muscles.
Book ChapterDOI
Mechanically Deboned Red Meat
TL;DR: This chapter discusses that lean, which is removed from the bones by machines, is termed “mechanically deboned meat,” and that the vitamin content of mechanicallydeboned meat may differ from that of hand-boned meat because of the presence of the red marrow.
References
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Journal ArticleDOI
Determination of Molecular Weights of Proteins by Gel Filtration of Sephadex.
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A spectrophotometric method for the simultaneous determination of myoglobin and hemoglobin in extracts of human muscle.
Journal ArticleDOI
THE DISTRIBUTION OF THE CHROMOPROTEINS, HEMOGLOBIN, MYOGLOBIN, AND CYTOCHROME c, IN THE TISSUES OF DIFFERENT SPECIES, AND THE RELATIONSHIP OF THE TOTAL CONTENT OF EACH CHROMOPROTEIN TO BODY MASS
Journal ArticleDOI
Effect of anoxic anoxia on myoglobin concentration in striated muscle.
TL;DR: The study was designed to elucidate the physiologic effect of high altitude hypoxia on the myoglobin concentration in specific muscles of albino rats, and to the extent, if any, of parallelism between changes in the myoxide content of muscles and the increase in hemoglobin content of blood which occurs because of altitude Hypoxia.