I need the best suitable protocol for Myoglobin determination from meat samples. It will be very helpful if anyone can suggest me the articles which mentioned the step-by-step procedure.
Pigment of meat extract from muscles of each treatment using a modified procedure of KrzyWicki (1982). Muscle samples (1gm) blend with 10ml ice-cold 0.04M phosphate buffer at pH 6.8 for 10 sec in a magnetic stirrer, keep at 4˚C for 1 hr, the mixture centrifuge at 2806.1 xg for 30 min at 4˚C. The supernatant further clarify by filtration through Whatman No.1 filter paper. The absorbance of filtrate measure at 525, 572 and 700 nm using a UV-VIS spectrophotometer (Shimadzu, Japan).