The proteins in a steak act like a sponge, absorbing and retaining water. Proteins lose their capacity to hold onto water when meat matures and is handled or chopped in various ways. Over time, some water is lost, and myoglobin is released along with it, resulting in the liquid becoming red or pink in hue.
What is the red liquid in steak?
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.
Is red in steak bad for You?
But don’t be concerned. 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.