oxymyoglobin

oxymyoglobin

 [ok″se-mi″o-glo´bin]
myoglobin charged with oxygen.

ox·y·my·o·glo·bin (MbO2),

(ok'sē-mī'ō-glō'bin),
Myoglobin in its oxygenated form, analogous in structure to oxyhemoglobin.

oxymyoglobin

/oxy·myo·glo·bin/ (-mi´o-glo″bin) myoglobin charged with oxygen.

ox·y·my·o·glo·bin

(MbO2) (ok'sē-mī'ŏ-glō'bin)
Myoglobin in its oxygenated form, analogous in structure to oxyhemoglobin.
See also: myoglobin

oxymyoglobin

MbO2; myoglobin charged with oxygen.
References in periodicals archive ?
Based on the distinctive reflectance spectra, myoglobin has been classified into three basic states: deoxymyoglobin (DMb), oxymyoglobin (OMb), and metmyoglobin (MMb) [6].
alpha] -Tocopherol slows the conversion of oxymyoglobin to metmyoglobin in beef thereby slowing the development of an undesirable brown color in displayed beef (LANARI et al.
Therefore, changes in the combined concentrations of oxyhaemoglobin and oxymyoglobin in the region of interest (termed, for convenience, [DELTA][Hb[O.
maltaromaticum promotes the formation of oxymyoglobin, most likely through the reduction of ferric compounds to ferrous iron.
The effect of lutein, sesamol, ellagic acid and olive leaf extracts on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems.
This causes a reversion of the bright red oxymyoglobin pigment, which consumers often associated with freshness, to myoglobin--which has a deep purplish red colour.
The bright red color of fresh meat cuts is caused by the presence of oxymyoglobin an oxygenated myoglobin, but myoglobin and oxymyoglobin have the ability to lose an electron (called oxidation) which transforms the pigment to brown color and yields metmyoglobin [4].
Lee, Apple, Yancey Sawye & Johnson, (2008) found that beef Gluteus medius steaks from top sirloin butts aged in vacuum packaging for 7 and 14 days had increased chroma values, a* values, b* values, and oxymyoglobin percentages compared to steaks from top sirloin butts aged in vacuum packaging for 28 and 35 days.
Adding antioxidants, such as vitamin E, can enhance meat quality and effectively stabilize red oxymyoglobin color by delaying the onset of oxidation.
The relative proportions (%) of oxymyoglobin (OxyMb) and metmyoglobin (MetMb) were calculated according to Krzywicki's method [11].