myoglobin

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myoglobin

 [mi´o-glo″bin]
the oxygen-transporting pigment of muscle, a type of hemoprotein resembling a single subunit of hemoglobin, being composed of one globin polypeptide chain and one heme group.
Miller-Keane Encyclopedia and Dictionary of Medicine, Nursing, and Allied Health, Seventh Edition. © 2003 by Saunders, an imprint of Elsevier, Inc. All rights reserved.

my·o·glo·bin (Mb, MbCO, MbO2),

(mī'ō-glō'bin), [MIM*160000]
The oxygen-carrying and storage protein of muscle, resembling hemoglobin but containing only one subunit and one heme as part of the molecule (rather than the four of hemoglobin), and with a molecular weight approximately one quarter that of hemoglobin.
[myo- + hemoglobin]
Farlex Partner Medical Dictionary © Farlex 2012

myoglobin

(mī′ə-glō′bĭn)
n.
A single-chain, iron-containing protein found in muscle fibers, structurally similar to a single subunit of hemoglobin and having a higher affinity for oxygen than hemoglobin of the blood.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.

my·o·glo·bin

(mī'ō-glō'bin)
The oxygen-transporting and storage protein of muscle, resembling blood hemoglobin in function but with a molecular weight approximately one quarter that of hemoglobin. Serum levels of this protein are often measured to facilitate diagnosis of an acute myocardial infarction; it is released into the circulation within 2-4 hours after myocardial infarction, peaks at about 8-12 hours, and returns to normal after 18-24 hours.
See also: oxymyoglobin
Synonym(s): muscle hemoglobin.
Medical Dictionary for the Health Professions and Nursing © Farlex 2012

myoglobin

The muscle cell equivalent of the haemoglobin of the blood. Myoglobin acts as a temporary oxygen store from which oxygen is drawn as the muscle requires it.
Collins Dictionary of Medicine © Robert M. Youngson 2004, 2005

myoglobin

a relatively small globular protein (MW = 17 000) consisting of 153 amino acids in a POLYPEPTIDE CHAIN and one HAEM group. The molecule is found in the muscles of vertebrates and some invertebrates (giving the muscles a red colour) and has a high affinity for oxygen.
Collins Dictionary of Biology, 3rd ed. © W. G. Hale, V. A. Saunders, J. P. Margham 2005

Myoglobin

A protein that holds oxygen in heart and skeletal muscle. It rises after damage to either of these muscle types.
Mentioned in: Myoglobin Test
Gale Encyclopedia of Medicine. Copyright 2008 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
Gradually add the meat juices, stirring constantly to combine with the flour mixture and scraping up cooked bits from the pan.
It's particularly important in the meat department, where customers will come in contact with meat juices," explains Pasley.
Raw meat juices and bacteria have seeped into the marinade, so prepare a separate one for basting.
Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.
The upright design also allows the separation of fat from lean meat juices, while the heat-resistant silicone bulb protects hands and surfaces from excessive heat up to 500o F.
When the pizza arrived, I had to explain to them that the meat juices are still in the pizza, and so I was not able to eat a lunch.
Researchers believe their textured protein will be able to maintain its shape in the meat juices and have a texture similar to that of hamburger.
You can spread it straight from the jar, add it to a sauce during cooking, make a great marinade with it or add it at the end of cooking, say to the meat juices or cream.
The casing is used in the stuffing of whole muscle meat products and chunk-and-formed meat products in which the stuffing and processing operations utilizing the casing causes the leakage of air and liquids, such as meat juices, out through openings in the casing.
Only in recipes such as stews, where you wish to draw some of the meat juices into the liquid, should you salt during cooking.
Dog biscuits 6 cups whole wheat flour 2 beaten eggs 4 teaspoons honey 1 teaspoon salt 1 cup powdered milk; 2/3 cup cooking oil 1-1/4 cups hot water or meat juices
Raw meat should be kept separate from other groceries to keep potentially contaminated meat juices away from fresh and "ready to eat" food.