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MARCH 2010 (published: 01.03.2010)
Number 1(9)
Home > Issue > Physical and chemical reasons of meat red color appearance
Murashev S.V., Vorobyov S.A., Zhemchuzhnikov M.E.
The paper considers pigments contained in meat, their properties and effect on natural red color of meat. The mechanism creating fresh meat color is analyzed from the point of view of chemistry and quantum biophysics. In non self-luminous bodies, to which meat belongs, the color emerges as a result of pigments selectively absorbing a part of visible spectrum that turns into heat.
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Keywords: meat red color, pigments, hemoproteins, myoglobin, light absorption, light reflection, π-adjoint electronic systems
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664-4
Physical and chemical reasons of meat red color appearance
The paper considers pigments contained in meat, their properties and effect on natural red color of meat. The mechanism creating fresh meat color is analyzed from the point of view of chemistry and quantum biophysics. In non self-luminous bodies, to which meat belongs, the color emerges as a result of pigments selectively absorbing a part of visible spectrum that turns into heat.
Read the full article
Keywords: meat red color, pigments, hemoproteins, myoglobin, light absorption, light reflection, π-adjoint electronic systems
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License