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Spectral studies on the role of ionizing radiation in color changes of radappertized beef


Journal of food science 44(1): 25-32
Spectral studies on the role of ionizing radiation in color changes of radappertized beef
Effects of ionizing radiation on beef pigments were studied by determining the absorption of spectra of myoglobin solutions and the reflectance spectra of radiation-sterilized beef slices. Bovine and ovine oxymyoglobin and met(ferri)myoglobin were extracted, purified, and treated with gamma radiation. Peaks and progressive decreases in the Soret bands of these pigments were produced. The results show that ionizing radiation reduces the heme iron of the brown pigment of cooked meat to an unstable red pigment, which, upon exposure to air, reverts to the original ferric (brown) pigment.

Accession: 006459953

DOI: 10.1111/j.1365-2621.1979.tb09996.x

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