The Red Juice in Raw Red Meat is Not Blood


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** The Red Juice in Raw Red Meat is Not Blood **

Daven Hiskey April 20, 2010 18

Today I found out the red juice in raw red meat is not blood. Nearly all
blood is removed from meat during slaughter, which is also why you don’t
see blood in raw “white meat”; only an extremely small amount of blood
remains within the muscle tissue when you get it from the store.

So what is that red liquid you are seeing in red meat?  Red meats, such as
beef, are composed of quite a bit of water.  This water, mixed with a
protein called myoglobin, ends up comprising most of that red liquid.

In fact, red meat is distinguished from white meat primarily based on the
levels of myoglobin in the meat.  The more myoglobin, the redder the
meat.  Thus most animals, such as mammals, with a high amount of
myoglobin, are considered “red meat”, while animals with low levels of
myoglobin, like most poultry, or no myoglobin, like some sea-life, are
considered “white meat”.

Myoglobin is a protein, that stores oxygen in muscle cells, very similar to
its cousin, hemoglobin, that stores oxygen in red blood cells


is there blood in steak

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