Which of the following pigments in fresh meat is brownish-red in color?

Question

Quizplus · Accepted Answer

Metmyoglobin is a form of myoglobin that has been oxidized and cannot bind to oxygen, resulting in a brownish-red color in fresh meat. Myoglobin (A) is initially red when exposed to oxygen, but as it loses oxygen, it becomes darker in color. Oxymyoglobin (C) is the bright red pigment that is found in freshly cut meat and is the result of the binding of oxygen to myoglobin. Nitrosylmyoglobin (D) is a pigment that can form during processing and storage of meat and is responsible for the pink color in cured meats such as ham.

Which of the Following Pigments in Fresh Meat Is Brownish-Red