The determination of haem pigments in meat

The determination of haem pigment concentration in meat is described. The absorbancies of the extract are measured at 572, 565, 545 and 525 nm and the total concentrations, as well as the relative concentrations, of oxidized, oxygenated or reduced pigment forms are calculated. The procedure is simple and gives information in a single step which otherwise would be available only by using two separate methods.