Based on the report that ferrous iron in general had a significant effect on the rate at which oxymyoglobin was converted into metmyoglobin (oxdative state of myoglobin) in the absence of lipid (Allen and Cornforth, 2006), high iron ions could induce lipid oxidation.
What does metMB stand for?
metMB stands for metmyoglobin
This definition appears somewhat frequently and is found in the following Acronym Finder categories:
- Science, medicine, engineering, etc.
- Multi-Element Two-Layer (semiconductors)
- Metsäntutkimuslaitos (Finnish Forest Research Institute; Helsinki, Finland)
- Metallurgical Laboratory
- Meteorological Literature Information System
- Meteoroloji Meslek Lisesi Mezunlari Dernegi (association of meteorological high school graduates; Ankara, Turkey)
- Ministère de l'Équipement, des Transports et du Logement, du Tourisme et de la Mer (French: Ministry of Works, Transport and Housing, Tourism and the Sea)
- Master in Environmental Technology and Management (degree)
- Master of Engineering and Technology Management (Washington)
- Mediterranean Editors’ and Translators’ Meeting
- Middle East Travel Market (trade show)
- Mathematics and Engineering Techniques in Medicine and Biological Sciences
- Meteorological Mobile Replacement Facility (USMC)
- Melbourne Eckhart Tolle Meetup Group (Australia)
- Meteorological Navigational
- Metropolitan Educational Telecommunications Network
- Montana Educational Telecommunications Network
- Metropolitan New York Rugby Football Union
- Maximum Except Take Off
- Middle East Trade Organization
Samples in periodicals archive:
Browning of the product due to the formation of metmyoglobin causes consumers to mistrust both the safety and quality of the product, potentially leading to a decrease in sales.
Metmyoglobin is responsible for the brown coloration that occurs as meat ages.
Even protein structures such as the 1261 atom metmyoglobin have been refined from high-resolution synchrotron x-ray powder data .
This phenomenon is most obvious in red meats where vitamin E slows the formation of metmyoglobin effectively retarding discoloration due to this oxidative reaction.
Total antioxidant status (TAS) was measured using exploration of the peroxidase activity of metmyoglobin combined with its interaction with a phenothiazine compound to form a radical cation intermediate.
The ABTS method we used in this study to quantitate antioxidant capacity uses the ability of test plasma to inhibit the generation of free radicals by metmyoglobin and hydrogen peroxide.
Mancini and Hunt (2005) noted that the decrease of redness and yellowness is attributed to the gradual oxidation of myoglobin and accumulation of metmyoglobin.