Have you ever ordered a steak cooked to medium or medium-well and noticed that there's a red liquid oozing out of the meat? You might think it's blood, but the truth is, it's not.
So, what is it then? It's myoglobin, a protein that's responsible for the red color of meat. Myoglobin is found in the muscles of animals, and it plays a critical role in storing oxygen and helping muscles use it efficiently.
When meat is cooked, the heat causes the myoglobin to denature, or change shape, which causes the red color to turn brown. The amount of myoglobin that's released during cooking can vary depending on the temperature, the cooking time, and the cut of meat.
For example, cuts of meat with more myoglobin, like beef, will release more of the red liquid when cooked. This is why you might see less of it in other meats like pork or chicken.
It's important to note that the red liquid isn't a sign that your meat is undercooked or unsafe to eat. In fact, the USDA recommends cooking beef to an internal temperature of 145°F, which is considered medium-rare. At this temperature, there may still be some red liquid present, but the meat is safe to consume.
So, the next time you see that red liquid in your cooked beef, remember that it's not blood but myoglobin. And now that you know the science behind it, you can impress your friends and family with your newfound knowledge.
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