Color, Pigment and Iron Content of Meat Loaves with Blood, Blood Emulsion, or Mechanically Deboned Meat Added

The hemoglobin, myoglobin, and iron content in slaughter‐house blood, a blood emulsion, mechanically deboned meat (MDM) and meat minces with these raw materials added, were determined. Blood and blood emulsion were added in the range 0‐5%. MDM was added as a substitute for ground beef. The pigment and iron content in the minces were compared with the surface color of heated meat loaves produced. Minces containing blood yielded lighter meat loaves upon heating ( i.e. a higher lightness L* was observed) than did minces containing blood emulsion or MDM, even if the amounts of extractable hemoglobin and myoglobin in the minces were equal. At equal concentrations of iron, minces with blood and MDM gave lighter meat loaves than did minces to which blood emulsion had been added.