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The Red Colour of Salted Meat. (One Figure in the Text.)

Published online by Cambridge University Press:  15 May 2009

John Haldane
John Haldane
Affiliation:
(From the Physiological Laboratory, Oxford.)
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When fresh meat, or blood, is boiled the colour changes from the red of oxyhaemoglobin to a dull, brownish colour. The change of colour is due to splitting up of oxyhaemoglobin into coagulated proteid and haematin, which are precipitated. The dark colour of haematin, mixed with the white of coagulated proteid, gives the dull brown. When, however, meat has been salted, it has a characteristic red colour when cooked. It is evident, therefore, either that ordinary haematin is not split off from the oxyhaemoglobin, or that the colour of the haematin is masked by the presence of another pigment.

Type
Research Article
Information
Journal of Hygiene , Volume 1 , Issue 1 , January 1901 , pp. 115 - 122
Copyright
Copyright © Cambridge University Press 1901

References

1 Archiv für Hygiene, vol. 35, p. 11, 1899.Google Scholar

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3 The difference in colour and spectrum between pure methaemoglobin, as obtained for instance by adding ferricyanide to diluted blood, and the mixture of pigments obtained with a nitrite is rendered very evident if the solutions be slightly acidified by adding a drop of acetic acid, or simply by blowing expired air through them. The nitrite product has a more or less red colour, and shows the two bands of NO-haemoglobin in addition to the spectrum of acid methaemoglobin, while the other solution has no trace of red in it.

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