The determination of hemoglobin and myoglogin residues as a parameter for testing heat exposure in back bacon.
The use of an extraction of the heme pigments hemoglobin and myoglobin as a test for the heat exposure of back bacon was investigated by treating back bacon at varying temperatures of 50-70 degrees C and times of two to 180 minutes and observing the effect on the absorbance of heme pigment residue after nitrite oxidation. Absorbance at 409 nm was used in place of the more usual 540 nm to provide greater sensitivity in the detection of heme. A decrease in residual heme pigments was time-dependent, particularly at lower temperatures. In view of this factor and the complex nature of the heat exposure of a large block of back bacon, the application of this test would require a calibration of each process. Alternatively, limits to the amounts of heme pigment residue could be set. The heme pigment test is useful in its simplicity and overcomes difficulties associated with the coagulation and enzyme tests.
D000818:Animals; D005513:Food Inspection; D006454:Hemoglobins / Q000032:analysis*; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D009211:Myoglobin / Q000032:analysis*; D013552:Swine
D006454:Hemoglobins; D009211:Myoglobin