The ‘Blood’ In Your Meat, Yeah It AIN’T Blood Guys

2016-10-16 01:10:00Z
Hayley Mitchelhill-Miller
Hayley Mitchelhill-Miller

A Girl Has No Name... But if you must know I'm Hayley, aka Numpty 'coz I'm a clutz. I'm a Scoopla content producer, actor, martial artist, and you'll often find me binge-watching Netflix with my partner.

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Warning: If you’re a vegan or don’t like anything to do with blood or meat, then avert thine eyes.

When we head out to dinner at some fancy restaurant or jet to the shops to grab some last minute dinner ingredients, it’s a sure bet that steak or some kind of red meat is probably going to be many people’s go-to choice.

Some people opt for a freakishly rare steak as they order at a posh restaurant, and some of us go…

… when we’re handling the steaks we just bought.

There’s always a helluva lot of concern about all the blood that’s oozing out and it turns a lot of people off.

But it turns out that the ‘blood’ people get squeamish over… well, it ain’t blood.

It’s actually the protein responsible for delivering oxygen to animal’s muscles, called myoglobin.

So when you cut into your meat it comes out looking red because that’s the colour it turns when it is exposed to air. When you cook the meat it turns a darker colour as an effect of heat on the protein, which is why rare meat appears to be all blood-like.

Most meat is, according to Professor Jeffrey Savell, made up of “about 70 percent water. So you have water, and myoglobin, and other pigments that leak out. That’s where this juice comes from. I can assure you it’s not blood.”

Of course, we’re not talking about how most meat in grocery stores is treated with carbon monoxide to keep it looking really fresh. That’s a whole new territory.

Not that many of you are ever going to stop loving meat.

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