FOOD TECHNOLOGY

Detailed explanation-1: -Myoglobin is the sarcoplasmic heme protein primarily responsible for the meat color, and the chemistry of myoglobin is species specific. The mechanistic interactions between myoglobin and multiple extrinsic and intrinsic factors govern the color of raw as well as cooked meats.

Detailed explanation-2: -Yes, there’s that word again, but myoglobin isn’t blood (honest!) – instead, its job is to transport oxygen through muscle. Myoglobin looks like blood on your plate because, like hemoglobin, the iron in myoglobin turns red when it is exposed to oxygen. That’s why muscle tissue is red.

Detailed explanation-3: -Myoglobin (Mb) is a heme-containing globular protein that is found in abundance in myocyte cells of heart and skeletal muscle. Mb and Mb-like proteins are also found in many taxa, including bacteria, plants, fungi, and animals.