Not blood as we thought, the water flowing out of the meat is another

You will be very surprised to know the truth about this "red" water.

While grilled beef is a favorite of many people, another small group feels that eating a piece of meat that looks "bloody" is frightening.

However, before rejecting this succulent steak, let's try to find out why it's not harmful at all. The reason why, because the red water in meat turned out not to be blood like we thought!

The main answer is the hemoglobin myoglobin , a protein that carries oxygen to animal muscles.

This protein turns red when the meat is cut, when it comes in contact with the air and turns darker when heated.

So why are some types of meat darker than others?

That's because myoglobin takes oxygen to muscle tissue. Older animals, more active, will have more myoglobin in their muscles.

This explains why the calf meat is lighter in color than that of an adult cow, or turkey thigh meat is darker than domestic chicken.

Fresh meat actually has purple color, however brown does not mean the meat is broken!

A freshly sliced ​​fresh piece of meat will turn purple, and exposure to oxygen during the packaging process will turn purple into a bright red color that we often see.

After a few days, the oxidized myoglobin molecule turns the lean meat into brown. This may make the meat look less attractive, but still safe to eat!

You only need to process the meat as soon as you buy it, because it may have been sold for three or four days already!

So in short, if not blood, what is the red juice in meat?

Researchers have confirmed that 70% of meat is water, and the stuff that flows from the meat we see includes water, myoglobin and other pigments, not completely blood!

But after all . a red water flowing from the inside of the meat can still cause many people to worry!

The "light" truth - the color of the meat can tell us the temperature when processing

The color of the meat will change when we cook them. Accordingly, meat heated to 60˚C will be bright red; pink meat if placed in the background temperature 60˚C - 70˚C. The meat will be completely grayish brown if made in a temperature of> 70 degrees C.

However, the US Department of Agriculture recommends that we process meat at a temperature of at least 63˚C and then leave it for about 3 minutes before enjoying it to avoid harmful bacteria.