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Spectral Measurements of Hematin Pigments of Cooked and Cured Meats
Author(s) -
TAPPEL A. L.
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb01652.x
Subject(s) - pigment , reflectivity , food science , chemistry , absorption (acoustics) , absorption spectroscopy , spectral line , materials science , organic chemistry , optics , composite material , physics , astronomy
SUMMARY Reflectance spectra, low temperature absorption spectra and difference absorption spectra are used for the identification of the hematin pigments of cooked and cooked cured meats. These spectra provide more critical identification of the cooked and cured meats as hemochromes.