Problems of separation and estimation of hemoglobin from meat

The separation of hemoglobin and myoglobin ist difficult. The chemical simi larity permits only a physical separation: based on differences in molecula r weight and molecular diameter: separation with use of column chromatograp hy, polycarbonate-membrane mediated ultrafiltration and HPLC are possible. Hemoglobin, selected through ultrafiltration in Millipore-filters can be tr ansferred to porphyrine and detected spectrophotometrically at 408 nm. The estimation must be preciced by correction of filter loss. The method was us ed until now for detection of sheep and poultry hemoglobin from meat. It pe rmits the judgement of bleeding out in slaughter carcasses and the proof of blood addition to meat with quantitative estimation of hemoglobin content.