Full disclosure is that I’m a vegetarian, so walking by the meat display in the grocery store is a little gross, but more power to you meat-eaters (no judgement). Butpart of the reason is, well, it’s meat, but also because I always thought the liquid in the packages was blood.
It turns out that just like thinking I could bring 456 bags of groceries in out of my car in one trip, I was also wrong about that.
As it turns out, that blood in your steak isnt blood at all.
So then what is it?
Well, it’s still not all that pleasant.
Its myoglobin, the protein that delivers oxygen to an animals muscles.
This protein turns red when meat is cut, or exposed to air. Heating the protein turns it a darker color, so rare meat isnt bloody, it’s just cooked to a lower temperature.
Myoglobin delivers oxygen to muscle tissues.
Animals with more active muscle tissues, as well as older animals, both have meat with more myoglobin.
After a few days in a grocery store display case, myoglobin molecules naturally oxidize and the meat eventually turns brown. It may look less appealing, but it isnt any less safe to eat.
And oddly enough, the freshest meat is actually purple…I KNOW!
Originally published at: http://twentytwowords.com/