Table 5–2
Pigments Found in Fresh, Cured, or Cooked Meat
State of
State of
State of
Pigment
Mode of Formation
Iron
Haematin Nucleus
Globin
Color
1. Myoglobin
Reduction of metmyoglobin; deoxygenation
of oxymyoglobin
Fe
2+
Intact
Native
Purplish red
2. Oxymyoglobi n
Oxygenation of myoglobin
Fe
2+
Intact
Native
Bright red
3. Metmyoglobin
Oxidation of myoglobin, oxymyoglobin
Fe
3+
Intact
Native
Brown
4. Nitric oxide
myoglobin
Combination of myoglobin with nitric oxide
Fe
3+
Intact
Native
Bright red
5. Metmyoglobin nitrite
Combination of metmyoglobin with excess
nitrite
Fe
3+
Intact
Native
Red
6. Globin
haemochromogen
Effect of heat, denaturing agents on
myoglobin, oxymyoglobin; irradiation of
globin haemi chromogen
Fe
2+
Intact
Denatured Dull red
7. Globin
haemi chromogen
Effect of heat, denaturing agents on
myoglobin, oxymyoglobin, metmyoglobin,
haemochromogen
Fe
3+
Intact
Denatured Brown
8. Nitric oxide
haemochromogen
Effect of heat, salts on nitric oxide myoglobin
Fe
2+
Intact
Denatured Bright red
9. Sulphmyoglobin
Effect of H
2 S and oxygen on myoglobin
Fe
3+
Intact but reduced
Denatured Green
10. Choleglobin
Effect of hydrogen peroxide on myoglobin or
oxymyoglobin; effect of ascorbic or other
reducing agent on oxymyoglobin
Fe
2+
or Fe
3+
Intact but reduced
Denatured Green
11. Verdohaem
Effect of reagents as in 9 in excess
Fe
3+
Porphyrin ring
opened
Denatured Green
12. Bile pigments
Effects of reagents as in 9 in large excess
Fe absent
Porphyrin ring
destroyed; chain
of porphyrins
Absent
Yellow or
colorless
Source: Reprinted with permission from R.A. Lawrie, Meat Science, copyright c
1966, Pergamon Press.
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