Abstract
ABSTRACTA simple, rapid reflectance method for following oxidative or reductive changes in meat myoglobin is proposed. The procedure is to measure the reflectance at 632 nm and 614 nm and record the difference. This procedure has been found to be more sensitive to slight color changes in intact beef semimembranosus slices caused by myoglobin oxidation than members of a visual panel. However, it does not predict or measure the percentage of metmyoglobin present in the sample. The experiment described here utilized reflectance readings on beef slices at various time periods after the samples were freshly cut, as well as visual evaluation of the beef slices for redness and for color desirability. The main utility of this method would be as an indicator to monitor chemical or biochemical changes occurring in a single piece of meat which affect the forms of myoglobin present.
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