Deoxymyoglobin is a protein found in muscle tissues that is responsible for the red color of meat. While it is a unique term, there are some synonyms that can be used to describe it. Myohematin, for example, is a closely related protein that is also responsible for the color of meat. Other possible synonyms include oxymyoglobin and metmyoglobin, which are other forms of myoglobin that may be present in meat. Essentially, these terms all refer to different chemical states of myoglobin that can impact the color and flavor of meat products. Regardless of which term is used, it is clear that deoxymyoglobin plays an important role in the sensory properties of meat.