this post was submitted on 05 Sep 2024
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Meat is red because of myoglobin, a protein found in mammalian muscle tissue that turns red when exposed to oxygen.
Myoglobin is different from hemoglobin though, which is the stuff in blood. Most of the time, your meat only has a tiny amount of hemoglobin in it by the time it gets to your table.
Its still safe to say that someone who eats meat is also eating blood, right?
It's not ketchup that comes out when you cook a steak?
well, it's not blood, its water and myoglobin.
https://steakschool.com/learn/red-liquid-steak-plate-not-blood/