Myoglobins hold the oxygen within the muscles, which give goose and duck meats darker colors as compared to chicken, quail, pheasant and turkey meats.
Myoglobin holds oxygen for ready use inside muscle cells, and the study found that marine mammals have ultra-stable versions of myoglobin that tend not to unfold.
Not exact matches
«Whales and other deep - diving marine mammals can pack 10 to 20 times more
myoglobin into their cells than humans can, and that allows them to «download» oxygen directly into their skeletal muscles and stay active even when they are
holding their breath,» said Olson, Rice's Ralph and Dorothy Looney Professor of Biochemistry and Cell Biology.
«The reason whale meat is so dark is that it's filled with
myoglobin that is capable of
holding oxygen.
They have large sinuses in their abdomens to
hold blood and can also store oxygen in their muscles with increased
myoglobin concentrations in muscle.