Metmyoglobin

Known as: Ferrimyoglobin, Metmyoglobin [Chemical/Ingredient], Myoglobins, met- 
Myoglobin which is in the oxidized ferric or hemin form. The oxidation causes a change in color from red to brown.
National Institutes of Health

Papers overview

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Highly Cited
2001
Highly Cited
2001
The present study explored the role of myoglobin (Mb) in cardiac NO homeostasis and its functional relevance by employing… (More)
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Review
1997
Review
1997
Meat has been identified, often wrongly, as a food having a high fat content and an undesirable balance of fatty acids. In fact… (More)
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1990
1990
Cow muscles (Longissimus dorsi, Tensor fasciae latae, Psoas major, Diaphragma medialis), with different colour stabilities, were… (More)
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Highly Cited
1987
Highly Cited
1987
To explain the different rates of metmyoglobin accumulation in bovine muscles, biochemical factors such as oxygen consumption… (More)
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Highly Cited
1984
Highly Cited
1984
X-ray crystallographic data to 1.9-A resolution were collected on sperm whale metmyoglobin equilibrated with 7 atm of xenon gas… (More)
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1982
1982
Biochemical parameters, such as oxygen consumption rate by muscle post mortem (OCR), depth of oxygen penetration into meat, rates… (More)
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Highly Cited
1979
Highly Cited
1979
A method of calculating the relative content of myoglobin, metmyoglobin and oxymyoglobin at the surface of beef is described. It… (More)
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1979
1979
Beef heart muscle has been found to contain an enzyme which will rapidly and directly reduce metmyoglobin in vitro. Reduction… (More)
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Highly Cited
1979
Highly Cited
1979
X-ray diffraction at four temperatures from 220 to 300 K coupled with crystallographic refinement yields the mean-square… (More)
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1963
1963
The chemical behavior of metmyoglobin has received considerable attention, notably by Keilin and Hartree (1) and by George (2… (More)
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