MEAT PIGMENT DETERMINATION BY PHASE PARTITIONING IN TRITON X-114 AND OXIDATION WITH SODIUM-NITRITE

A method is described for determining the total pigment content of por k meat by oxidizing the pigments to metmyoglobin with sodium nitrite a nd using the non-ionic detergent Triton X-114. This detergent is used to solubilise and to increase the absorptivity of the myoglobin at the Soret band (A(409)). In addition, Triton X-114 has the property of se parating into two clear phases in equilibrium, one detergent-rich and the other depleted, when the temperature is increased to 37 degrees C. This phase separation removes all the non-specific turbidity of the m eat, which is one of the main problems encountered in determining pigm ent concentration and a source of inaccuracy. This method, called the Nit(409)TX-114 method, can be used in routine analysis for determining total pigment concentration in pork meat since it is accurate and rap id, and involves no toxic reagents or specialized equipment. The metho d can also be used to measure pigment in other meat types, even those with low pigment levels.