«The reason whale meat is so dark is that it's filled
with myoglobin that is capable of holding oxygen.
Not exact matches
The results were conclusive: runners
with a higher genetic score had lower levels of creatine kinase and
myoglobin in their blood, that is, less damage to muscle fibres, compared to marathon runners
with a less favourable score.
Moreover, the proteins of the injured muscle are released in blood, which allows the wasting to be quantified by measuring the amount of creatine kinase or
myoglobin with just one blood sample.
Berenbrink and Campbell systematically analyzed the genes and available information for all mammalian
myoglobins, including those from deep - diving species, and found that the
myoglobins from aquatic mammals had large positive surface charges compared
with those from land animals.
The researchers found that stability was the key for cells to make large amounts of
myoglobin, which is explains why deep - diving mammals can load their muscle cells
with far more
myoglobin than humans.
Iron helps form hemoglobin and
myoglobin, two proteins that provide your tissues
with a fresh supply of oxygen.
Slow - twitch muscles have a high blood supply and plenty of mitochondria (energy providing structures in cells that convert food into an energy source the cells can utilize) and
myoglobin (oxygen and iron binding muscle protein that provides cells
with oxygen).
Dark meat pieces (thighs and legs) are higher in
myoglobin, a protein that increases in muscles
with age and exercise.
They have large sinuses in their abdomens to hold blood and can also store oxygen in their muscles
with increased
myoglobin concentrations in muscle.
If you like your steaks rare you might say «I like them bloody» but the red liquid that comes out of a rare steak isn't actually blood (the majority of which is removed during slaughter) but water retained in the muscle tissue mixed
with a protein called
myoglobin.