ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Hemopoietic marrow from the cervical and lumbar vertebrae and muscle adjacent to the vertebrae of four veal, four steers, and four cows were analyzed for total pigment, hemoglobin, myoglobin, and iron. Total pigment, hemoglobin, and iron were higher in marrow than in muscle. Hemoglobin and iron content of marrow remained relatively constant with increasing age while myoglobin and iron content of muscle doubled in steers and tripled in cows when the values were compared to those of veal. Pigment and iron interactions for age times location occurred because marrow from the lumbar vertebrae became fatter sooner than marrow from cervical vertebrae. Storing muscle or marrow 1-wk at 2°C or freezing muscle or marrow at -29°C for 60 days prior to analyses did not change total pigment concentration or hemoglobin and myoglobin percentages in tissue. Mechanically processed beef product (MPP) is a mixture of muscle and marrow and the amount of total pigment increases as the amount of hemoglobin from marrow increases. Therefore, total pigment determination offers a simple method for estimating marrow content of MPP provided constant total pigment values for muscle and marrow by age of animals and by anatomical location can be established.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb06498.x
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