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REFLECTANCE SPECTRAL STUDIES OF THE HEMATIN PIGMENTS OF COOKED BEEF

REFLECTANCE SPECTRAL STUDIES OF THE HEMATIN PIGMENTS OF COOKED BEEF EXPERIMENTAL Choice beef tenderloin steaks were broiled in an oven preheated to 350" F. t o final interior temperature of 150" F. and 180" F. to give steaks of degrees of doneness of medium rare and well done. Slices of the raw steak controls and these cooked steaks were used for reflectance spectrophotometry. The pigments of cooked beef steaks were reduced by brushing on solutions of sodium hydrosulfite. Some of the reduced cooked beef was exposed to gaseous carbon monoxide and some was treated with aqueous sodium cyanide. The entire visible spectra from 400 mp to 600 mp was recorded, using a Beckman DR recording spectrophotometer with a reflectance attachment. RESULTS AND DISCUSSION Typical reflectance spectra are given in Figure 1 which is a composite figure in which the spectral curves have been plotted on three ordinate scales so that the principal characteristics can be shown on the same abscissa scale. In Table 1 the main spectral characteristics of the beef pigments are compared with the main characteristics of absorbance spectra of the pure pigments. In rare cooked beef tlie pink pigment lying adjacent to the brown pigment of beef appears by eye to he either oxyniyoglobin or http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

REFLECTANCE SPECTRAL STUDIES OF THE HEMATIN PIGMENTS OF COOKED BEEF

TAPPEL, A. L.
Journal of Food Science , Volume 22 (4) – Jul 1, 1957
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References (4)

Publisher
Wiley
Copyright
Copyright © 1957 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1957.tb17029.x
Publisher site
See Article on Publisher Site

Abstract

EXPERIMENTAL Choice beef tenderloin steaks were broiled in an oven preheated to 350" F. t o final interior temperature of 150" F. and 180" F. to give steaks of degrees of doneness of medium rare and well done. Slices of the raw steak controls and these cooked steaks were used for reflectance spectrophotometry. The pigments of cooked beef steaks were reduced by brushing on solutions of sodium hydrosulfite. Some of the reduced cooked beef was exposed to gaseous carbon monoxide and some was treated with aqueous sodium cyanide. The entire visible spectra from 400 mp to 600 mp was recorded, using a Beckman DR recording spectrophotometer with a reflectance attachment. RESULTS AND DISCUSSION Typical reflectance spectra are given in Figure 1 which is a composite figure in which the spectral curves have been plotted on three ordinate scales so that the principal characteristics can be shown on the same abscissa scale. In Table 1 the main spectral characteristics of the beef pigments are compared with the main characteristics of absorbance spectra of the pure pigments. In rare cooked beef tlie pink pigment lying adjacent to the brown pigment of beef appears by eye to he either oxyniyoglobin or

Journal

Journal of Food Science – Wiley

Published: Jul 1, 1957

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