Metmyoglobin is the oxidised form of the oxygen-carrying hemeprotein myoglobin. Metmyoglobin is the cause of the characteristic brown colouration of meat that occurs as it ages. In living muscle, the concentration of metmyoglobin is vanishingly small, due to the presence of the enzyme metmyoglobin reductase, which, in the presence of the cofactor ...
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http://en.wikipedia.org/wiki/Metmyoglobin
(from the article `meat processing`) ...molecule is called oxymyoglobin). After several days of exposure to air, the iron atom of myoglobin becomes oxidized and loses its ability to bind ...
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http://www.britannica.com/eb/a-z/m/80
<chemical> Myoglobin which is in the oxidised ferric or hemin form. The oxidation causes a change in colour from red to brown. ... Chemical name: Myoglobins, met- ... (12 Dec 1998) ...
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http://www.encyclo.co.uk/local/20973
(mәt-mi″o-glo´bin) a compound formed from myoglobin by oxidation of the ferrous to the ferric state with essentially ionic bonds.
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http://www.encyclo.co.uk/local/21001
(metMb) Type: Term Pronunciation: met′mī-ō-glō′bin Definitions: 1. Myoglobin in which the ferrous ion of the heme prosthetic group is oxidized to ferric ion; ferrimyoglobin.
Found on
http://www.medilexicon.com/medicaldictionary.php?t=54983
No exact match found.
