Hernández B, Sáenz C, Alberdi C, Diñeiro J M
Departamento de Física, Edificio Los Acebos, Universidad Pública de Navarra, Campus Arrosadia, 31006 Pamplona, Spain.
J Food Sci Technol. 2015 Dec;52(12):8212-9. doi: 10.1007/s13197-015-1917-x. Epub 2015 Jun 19.
Two procedures based on reflectance (R) measurements to calculate the proportions of deoxymyoglobin (DMb), oxymyoglobin (OMb) and metmyoglobin (MMb) in meat are recommended by the American Meat Science Association (AMSA). One uses the K/S ratios (K and S are the absorption and scattering coefficients) and the other method (Krzywicki 1979) uses the reflex attenuance A = log (1/R). Both methods were compared in: a) synthetic sets of two pigment mixtures and b) 15 samples of beef Longissimus Lumborum measured after 24 h, 4 and 7 days of exposure to air. It was found that K/S and Krzywicki methods gave different values of pigment proportions. However both methods exhibited a high linear correlation (R(2) = 0.8733 in DMb, R(2) = 0.9771 in OMb and R(2) = 0.9390 in MMb, p < 0.0001). This makes them equivalent for statistical analysis based on differences in pigment proportions.
美国肉类科学协会（AMSA）推荐了两种基于反射率（R）测量来计算肉类中脱氧肌红蛋白（DMb）、氧合肌红蛋白（OMb）和高铁肌红蛋白（MMb）比例的方法。一种方法使用K/S比率（K和S分别是吸收系数和散射系数），另一种方法（Krzywicki，1979年）使用反射衰减A = log(1/R)。对这两种方法在以下情况进行了比较：a）两种色素混合物的合成组；b）暴露于空气中24小时、4天和7天后测量的15个牛肉腰大肌样本。结果发现，K/S法和Krzywicki法得出的色素比例值不同。然而，两种方法都表现出高度的线性相关性（DMb中R² = 0.8733，OMb中R² = 0.9771，MMb中R² = 0.9390，p < 0.0001）。这使得它们在基于色素比例差异的统计分析中具有等效性。
