Frozen meat‐water extracts stored under lights exhibit a pattern of metmyoglobin formation similar to that in frozen steaks. The spectrophotometric method of analysis was satisfactory for estimating the percent metmyoglobin in the solutions. Fluorescent lights significantly increased the formation of metmyoglobin in the solutions, similar to that reported for frozen steaks. Dialyzing the extract inhibited the increase of metmyoglobin in the frozen solution when stored under light. Addition of copper, m…
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