Physico‐chemical Characterization of Normal and Pse Porcine Muscle Myoglobins

Myoglobin is the principal heme pigment responsible for fresh meat color. In fresh meats, myoglobin exists in three forms: the brown oxidized form (metmyoglobin), the red oxygenated form (oxymyoglobin), and purple reduced form (myoglobin). Myoglobin is a conjugated globular protein present in the sarcoplasmic fraction of muscle. It functions along with hemoglobin in the transport and storage of oxygen needed for the metabolic activity in the muscle cells. The oxidation of this heme protein leading to the production of brown meat color is a reaction of economic importance to the fresh meat industry.