The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments

Abstract A simple and rapid method is described for extracting and measuring the nitric oxide‐haem pigments present in cooked cured meat. Selective extraction as a nitric oxide‐haem‐acetone complex is achieved by the use of an acetone/water solvent. Other meat pigments are not extracted under the conditions used. The acetone/water ratio is shown to be critical, maximum extraction being obtained with a ratio of 4: 1, due allowance being made for the moisture present in the meat. After filtration, the optical density is measured spectrophotometrically. With the inclusion of hydrochloric acid in the solvent, the method can be adapted to measure the total pigments present.