The extraction of haem pigments from fresh meat
- 1 February 1979
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 14 (1) , 75-80
- https://doi.org/10.1111/j.1365-2621.1979.tb00849.x
Abstract
Summary: Different extracting media were compared for the estimation of total pigment concentrations in meat. Acidified 80% acetone and 0.04 M phosphate buffer pH 6.8 extracted the maximum amount of pigment. Water and buffers of low pH resulted in non‐extraction of up to 45% of the pigments.This publication has 17 references indexed in Scilit:
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