title: Determination of added blood in ground beef.
abstract: Blood added to ground beef is estimated from hemoglobin extracted with water. Since myoglobin is co-extracted with the hemoglobin, the 2 heme pigments are separated in one portion of the extract by precipitating the hemoglobin in an 85% (NH4)2SO4 solution. The myoglobin remaining in solution is used as the reference solution for determining the hemoglobin in another portion of the extract containing both pigments. The hemoglobin is converted to cyanomethemoglobin and quantitated by its absorbance at 422 nm.
mesh_terms: D001769:Blood; D005503:Food Additives / Q000032:analysis; D006452:Hemoglobinometry; D008460:Meat / Q000032:analysis*; D009211:Myoglobin / Q000032:analysis
chemical_list: D005503:Food Additives; D009211:Myoglobin