ABSTRACTThe presence of turbidity in the aqueous extracts invalidated the results in the spectrophotometric determination of total pigments in meat. The present study showed that the turbidity was caused by certain protein and lipid fractions and was eliminated by the amphiphilic property of these compounds. For that purpose, the aqueous extract was treated with trichloroethylene; after stirring and centrifugation, a thin layer was observed in the interphase, together with a completely unclouded aqueous extract. This layer was formed by proteins, cholesterol, glycerides, and phospholipids. Values of total pigments are reported in different cuts of bovine, ovine and porcine meat.
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