The Myth:
The red liquid that seeps out of cooked beef is blood.
The Truth:
Very little blood remains in muscle after slaughter and what's left is then removed. The liquid is combination of water and a red-colored (because it's rich in oxygen) protein called myoglobin.
The red liquid that seeps out of cooked beef is blood.
The Truth:
Very little blood remains in muscle after slaughter and what's left is then removed. The liquid is combination of water and a red-colored (because it's rich in oxygen) protein called myoglobin.
Taken from: 2009 Page A Day Calendar (Workman Publishing)
1 comment:
Huh! I did not know that.
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