The reaction of the fresh meat pigment oxymyoglobin, MbFe(II)O, and its oxidized form metmyoglobin, MbFe(III), with triplet-state riboflavin involves the pigment protein, which is oxidatively cleaved or dimerized as shown by SDS-PAGE and Western blotting. The overall rate constant for oxidation of MbFe(II)O by Rib is (3.0 ± 0.5) × 10 L·mol·s and (3.1 ± 0.4) × 10 L·mol·s for MbFe(III) in phosphate buffer of pH 7.4 at 25 C as determined by laser flash photolysis. The high rates are rationalized by ground state hydrophobic interactions as detected as static quenching of fluorescence from singlet-excited state riboflavin by myoglobins using time-resolved fluorescence spectroscopy and a Stern-Volmer approach. Binding of riboflavin to MbFe(III) has K = (1.2 ± 0.2) × 10 mol·L with ΔH = -112 ± 22 kJ·mol and ΔS = -296 ± 75 J·mol·K. For meat, riboflavin is concluded to be a photosensitizer for protein oxidation but not for discoloration.