STUDY ON THE EVOLUTION OF MYOGLOBIN COMPOUNDS AFTER SLAUGHTER

The evolution of the molecular system involved in the color of the meat during the muscle rigor and agening wasanalyzed comparative in different kind of muscles from pork and beef meat collected from animals of different ages andspecies. This work hints to study the influence of some agents on pigments content in meat, during the muscle rigor andageing. Along this paper hinted to prove the importance of some parameters such as: the species, the age and the typeof muscle and the color of the meat. For study it has been used meat of two species (porcines and bovines) and treetypes of muscle (trapez cervical, obliquus extern and longissimus dorsi). To highlight the influence of the age and thebreed of the animal on the color of its meat, the pigments concentration was calculated. It has been determined that thefull aged bovines’meat tissue has an increased content of pigments