Myoglobin Oxidation

Myoglobin Oxidation is a biochemical process in which the heme iron of myoglobin undergoes a transition from the ferrous (Fe²⁺) to the ferric (Fe³⁺) state, resulting in the formation of metmyoglobin and serving as a critical indicator of meat discoloration and oxidative deterioration in postmortem muscle tissues.

714

Publications

39.6K

Citations

2.5K

Authors

658

Institutions

Publications per year

2017–2026

83

Authors

2.5K

  1. YW
    Yoshihito Watanabe

    Nagoya University, Japan

    19 publications · 1.3K citations

    19

    h-index

  2. CF
    C. Faustman

    University of Connecticut, United States

    20 publications · 1.7K citations

    17

    h-index

  3. TM
    Toshitaka Matsui

    Tohoku University, Japan

    13 publications · 1.1K citations

    13

    h-index

  4. PK
    Paul K. Witting

    The University of Sydney, Australia

    15 publications · 532 citations

    13

    h-index

  5. RM
    R.A. Mancini

    University of Connecticut, United States

    14 publications · 648 citations

    13

    h-index

1–5 of 2.5K

Venues

  1. Journal of Biological Chemistry

    JBC · 53 publications · 5.2K citations

    37

    h-index

  2. Journal of the American Chemical Society

    JACS · 38 publications · 2.6K citations

    32

    h-index

  3. Meat Science

    35 publications · 2.7K citations

    29

    h-index

  4. Journal of Agricultural and Food Chemistry

    32 publications · 2.2K citations

    22

    h-index

  5. Journal of Food Science

    JFS · 38 publications · 1.8K citations

    22

    h-index

1–5