title: Photooxidation of oxymyoglobin. Wavelength dependence of quantum yields in relation to light discoloration of meat.
abstract: The reaction quantum yield for photooxidation of oxymyoglobin to metmyoglobin in dilute aqueous solution and in beef extract has been determined for seven wavelengths of irradiation in the UV-visible region and, for aqueous solution, ranges from 1·6 x 10(-2) (254 nm) to 7 x 10(-6) (546 nm) mol einstein(-1). When taken together with the molar absorptivity at the wavelength of irradiation, the photooxidation quantum yield constitutes an objective measure of the effectiveness with which monochromatic light promotes the formation of metmyoglobin in meat. This is discussed in relation to light-induced discoloration of frozen meat.
authors: Chemistry Department, Royal Veterinary and Agricultural University, Thorvaldsensvej 40, DK-1871 Frederiksberg C., Denmark.
authors: G
authors: G
authors: Bertelsen
authors: L H
authors: LH
authors: Skibsted