Linked from

The 25 pages that link to Myoglobin, each with the reason it gives.

• RhabdomyolysisRelated: Released myoglobin is filtered by the kidneys and can contribute to renal injury.

• HemeRelated: Its single heme group binds oxygen in muscle tissue.

• MeatRelated: Differences in myoglobin help explain why some meats look darker than others.

• Diving physiologyRelated: High muscle myoglobin concentrations provide an oxygen reserve for diving.

• PorphyrinRelated: Its single heme group illustrates porphyrin-based oxygen storage.

• NitriteRelated: Nitrite-derived nitric oxide changes myoglobin into the stable pigment associated with cured meat.

• Iron(II)Related: Its heme group uses iron(II) to bind oxygen.

• Deep divingRelated: High muscle myoglobin concentrations give many deep-diving mammals a large onboard oxygen reserve.

• Cetacean locomotionRelated: High muscle myoglobin stores oxygen that supports prolonged swimming dives.

• Red meatRelated: Its concentration helps distinguish red meat from pale poultry and fish.

• PhocidaeRelated: High muscle myoglobin concentrations help diving phocids store oxygen.

• Hans FischerRelated: Its heme illustrates another biological role for the pigment family Fischer investigated.

• VealRelated: Lower muscle myoglobin helps make some veal paler than beef.

• White meatRelated: Lower myoglobin levels help explain the pale color of many white-meat cuts.

• Ribeye steakRelated: Its chemical state helps explain ribeye’s color changes during storage and cooking.

• ChannichthyidaeRelated: Some icefish lineages also lost muscle myoglobin, extending the loss of respiratory pigments beyond blood.

• TurkeyRelated: Its greater abundance in leg muscles helps explain turkey’s distinction between white and dark meat.