MbO2

MbO2

Abbreviation for oxymyoglobin.
References in periodicals archive ?
Furthermore, Stadnik and Dolatowski [21] observed that ultrasound accelerates total color change by limiting the formation of MbO2 and slowing the formation of metMb.
NIRS technique is based on two fundamental characteristics [23,24]: relative transparency of human tissue to light in the near-infrared region (700-1000 nm) and the oxygenation-dependent absorption of oxyhemoglobin and oxymyoglobin (HbO2, MbO2) and deoxyhemoglobin and deoxymyoglobin (Hb, Mb).
The colour of meat is determined by the relative amount of three myoglobin derivatives; i) reduced myoglobin, deoxymyoglobin (Mb), which is the purple pigment of deep muscle and known from meat under vacuum, ii) oxygenated myoglobin, oxymyoglobin (MbO2), which is bright cherry red and considered to signify fresh meat by the consumer, and iii) oxidised myoglobin, metmyoglobin (MetMb), which is grey-brown (Rosenvold and Anderson, 2003).