BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Myoglobin is the heme iron containing protein that gives meat its color, and it is a great source of dietary iron. Myoglobin stores oxygen in muscle cells and is similar to hemoglobin that stores oxygen in blood cells. The more myoglobin content meat contains the darker red it will appear in color.

Detailed explanation-2: -The protein myoglobin stores oxygen in muscle cells, which use oxygen to extract the energy needed for constant activity. Myoglobin is a richly pigmented protein. The more myoglobin there is in the cells, the redder, or darker, the meat.

Detailed explanation-3: -Myoglobin is an oxygen binding protein present in all muscle fibers. It is an airon-containing protein similar to haemoglobin and gives the muscle a reddish appearance. Red muscle fibres have abundant myoglobin while white muscle fibers have less myoglobin.

Detailed explanation-4: -Myoglobin is a protein that’s found in your striated muscles, which includes skeletal muscles (the muscles attached to your bones and tendons) and heart muscles. Its main function is to supply oxygen to the cells in your muscles (myocytes).

Detailed explanation-5: -Myoglobin is a red-colored oxygen-containing pigment found in muscle. It’s related to the pigment hemoglobin, which stores oxygen in blood cells.