TERMIUM Plus®

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OXYMYOGLOBINE [1 record]

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Record 1 2000-05-04

English

Subject field(s)
  • Muscles and Tendons
  • Molecular Biology
DEF

A compound formed from myoglobin on exposure to atmospheric conditions, with formation of a covalent bond with oxygen and without change of the charge of the ferrous state.

French

Domaine(s)
  • Muscles et tendons
  • Biologie moléculaire
CONT

La couleur de la viande est un critère important pour son acceptation par le consommateur; elle est due à l'état chimique de la myoglobine. Une couleur marron s'explique par l'accumulation de metmyoglobine durant le stockage alors qu'une couleur rouge cerise est attribuée à l'oxymyoglobine ou à la nitrosomyoglobine. Les microorganismes peuvent avoir une influence sur la couleur de la viande, indésirables en général. Toutefois, certains ont la capacité de transformer la myoglobine en dérivés provoquant une couleur rouge vif.

Spanish

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© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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