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Interpretation of the spectra of meat pigments. 1.—cooked meats
Author(s) -
Tarladgis B. G.
Publication year - 1962
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740130906
Subject(s) - ferric , pigment , chemistry , porphyrin , carboxylate , molecule , food science , ion , ordination , crystallography , photochemistry , inorganic chemistry , stereochemistry , organic chemistry , biology , ecology
The spectra of the cooked meat pigments have been re‐investigated and interpreted in the light of quantum mechanical theories. The compound responsible for the colour of cooked meats has been identified as a high‐spin ferric‐porphyrin co‐ordination complex. The fifth and sixth co‐ordination positions of the ferric ion of this compound are occupied by a carboxylate ion of the denatured globin molecule and by water, respectively. This compound is to be referred to as metmyochromogen.