Question

How does mygkobin affects the characteristic of meat?

Answer 1

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. Meat is bright red when exposed to air and is typical of meat in retail display. Bright red color indicates oxymyoglobin is present.

Answer 2

Explanation:

➡️ The age of an animal will also impact the myoglobin content of the muscles with older animals having more myoglobin and darker meat. Muscles that are used for movement also have more myoglobin content than muscles used for support.Meat is bright red when exposed to air and is typical of meat in retail display.