Quantitative Estimations of Myoglobin and Hemoglobin in Beef Muscle Extracts

Abstract

Several methods were used to estimate quantitatively the myoglobin and hemoglobin concentration in beef muscle extracts. Of the methods used, determinations based on the conversion of these pigments in muscle extracts to carbon monoxide compounds provided the most favorable results. This method was tested with solution mixtures of myoglobin and hemoglobin of pre-determined concentrations. The total pigment concentration, as well as percentages of the two component pigments, were in close agreement with the values of the test solution mixtures.