date:Dec 11, 2012
food industry.
Research Fellow Izumi Sone at the food research institute Nofima has in her PhD thesis at the University of Troms mapped the causes of the changes in the light spectrum.
The results point to the fact that the changes may be detected after only two days and may be attributed to degradation processes in the muscle.
Iron bearing proteins
A primary source of the spectral changes is iron bearing proteins, known as haem proteins, in the muscle. In such proteins, the best known of