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oxymyoglobin

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oxymyoglobin /oxy·myo·glo·bin/ (-mi´o-glo″bin) myoglobin charged with oxygen.
ox·y·my·o·glo·bin (ks-m-glbn)
n.
A pigment formed by the oxidation of myoglobin.
oxymyoglobin [ok″se-mi″o-glo´bin]
myoglobin charged with oxygen.
oxymyoglobin
MbO2; myoglobin charged with oxygen.
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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.
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Adding antioxidants, such as vitamin E, can enhance meat quality and effectively stabilize red oxymyoglobin color by delaying the onset of oxidation.
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Adding such antioxidants as vitamin E can enhance meat quality and effectively stabilize red, oxymyoglobin color by delaying oxidation.
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