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. This mechanism is remarkably similar to the one that hemoglobin does in the human body. Find out more about the myoglobin protein and some of its intriguing features.
Why is steak red when cooked?
TAKE A GOOD GANDER WITH YOU.What seems to be a blood-red liquid is really myoglobin, a protein present solely in muscle tissue.In addition to transporting oxygen through the muscle, myoglobin also includes a red pigment, which accounts for the color of muscle tissue.Cooking a steak causes myoglobin to darken, which is why the more ″well-done″ the meat is cooked, the more grey it appears on the plate.
Is there blood in a steak?
For those who vomit at the thought of eating a ″bloody steak,″ the fact that the crimson liquid isn’t blood will come as a relief. According to the Food and Agriculture Organization of the United Nations, throughout the slaughtering process, virtually all of the blood is removed from the meat. That rosy tint would be seen in even chicken if the crimson fluid were indeed blood.