What exactly is the liquid that is dripping from the steak? Even the rarest and most crimson of steaks is actually devoid of blood. Instead, what you’re looking at is a combination of water, which accounts for around 75% of the total weight of meat, and myoglobin, a protein present in muscle tissue that helps to transport oxygen.
What is the red liquid in steak?
When purchasing red meat, such as steaks, many grocery customers are surprised to see a crimson liquid at the bottom of the package, which they immediately believe is blood. According to Buzzfeed, it turns out that the substance in question is not blood at all, but rather a protein called myoglobin.
Why is my steak red?
Consuming the red in the steak is completely safe, and it is also responsible for the steak’s taste. That bright crimson liquid you’re looking at is simply a mixture of water and a protein known as myoglobin. As a result of being exposed to oxygen, the iron contained inside this protein becomes red in color.
What is the blood in a steak?
After everything is said and done, the ″blood″ in your steak isn’t actually blood at all. It’s myoglobin, the protein responsible for delivering oxygen to the muscles of an animal.
Is it normal for meat to be red?
The protein is responsible for the red color of the meat and its fluids, and it is completely usual to find it in food packaging. According to the New York Times, myoglobin, which is similar to hemoglobin present in our blood, is responsible for transporting oxygen to the muscles of animals.