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A method for extracting carboxy-myoglobin from beef.

Masahiro Waga1,2, Shiro Takeda3, Ryoichi Sakata1,3

  • 1Graduate School of Veterinary Science, Azabu University, Sagamihara, Japan.

Animal Science Journal = Nihon Chikusan Gakkaiho
|October 21, 2017
PubMed
Summary

This study developed an effective method to extract carboxy-myoglobin (COMb) from beef. Optimized conditions achieved high COMb extraction rates, crucial for accurate meat tissue analysis.

Keywords:
CO dissociationCO treatmentCOMb extractionspectrophotometric analysis

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Area of Science:

  • Food Science
  • Biochemistry
  • Analytical Chemistry

Background:

  • Carboxy-myoglobin (COMb) is a key indicator in meat quality analysis.
  • Accurate extraction of COMb from meat is essential for reliable quantification.
  • Existing methods may face challenges with carbon monoxide dissociation.

Purpose of the Study:

  • To develop an optimized method for carboxy-myoglobin (COMb) extraction from beef.
  • To identify optimal conditions (temperature, pH, oxygen) for COMb extraction.
  • To ensure minimal carbon monoxide dissociation during the extraction process.

Main Methods:

  • Spectrophotometric analysis at 541 nm and 551 nm to determine COMb ratio.
  • Investigating the impact of temperature, pH, and oxygen levels on extraction efficiency.
  • Utilizing a deoxidized buffer under nitrogen flow for extraction.

Main Results:

  • COMb extraction rate is inversely proportional to temperature.
  • Optimal COMb stability and extraction occur at pH 8.0-9.0.
  • Oxygen presence significantly hinders COMb extraction; near-complete extraction (98.1%) achieved under specific anaerobic, low-temperature conditions.

Conclusions:

  • An effective method for COMb extraction from beef was successfully developed.
  • Optimal conditions involve low temperature (1°C), pH 8.5, anaerobic environment, and N2 flow.
  • The method ensures high COMb recovery and stability, enabling accurate meat tissue evaluation.