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PORPHYRINS IN MUSCLE AND RED BONE MARROW OF BEEF
Author(s) -
MILLER G. J.,
KRUGGEL W. G.,
FIELD R. A.
Publication year - 1978
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.1365-2621.1978.tb02373.x
Subject(s) - biceps , biceps femoris muscle , semitendinosus muscle , leg muscle , bone marrow , chemistry , anatomy , biology , medicine , pathology , physical medicine and rehabilitation
A method for the determination of total porphyrins in beef biceps femoris and semitendinosus muscles, in beef red bone marrow and in lamb biceps femoris and semitendinosus muscles is reported. Tissues of decreasing levels of porphyrins were: red marrow, beef biceps femoris, beef semitendinosus, lamb biceps femoris, lamb semitendinosus. Protoporphyrin was the major, if not only, porphyrin present in the muscle and marrow samples.