Myoglobin is primarily used in medical and scientific research to study oxygen storage and transport in muscle tissues. It serves as a biomarker for diagnosing muscle-related conditions, such as muscle injury or heart attacks, as elevated levels in blood indicate tissue damage. In food science, myoglobin is studied to understand meat color changes, particularly in red meat, as it influences freshness and consumer appeal. Additionally, it is utilized in biochemical studies to explore protein structure, function, and interactions with oxygen.