The red liquid dripping from 'bloody steak' is not blood

The red juice that overflows when you put a knife in a juicy raw steak, the red liquid that comes out when you thaw frozen meat, the liquid that dyes the blotting paper between the meat you bought and the tray red .. Many people may have thought that the red color of the liquid that comes out of the meat is due to the blood, because of the word 'blood dripping' when describing fresh meat.

In fact, most of the blood in the meat is removed at the stage of dismantling, and it seems that only a very small amount remains in the meat distributed for food. So what is that red liquid?

Details are as below. The Red Juice in Raw Red Meat Isn't Blood

Most of the 'meat' that humans eat, whether 'lean' or 'white', such as cows, pigs, birds and fish, is the muscles of animals. The whitish chicken is bleeding, and the reddish beef is bloody .... The difference in color between 'red meat' and 'white meat' is due to the difference in the amount of myoglobin in the muscle.

Many people may have come up with the name, but 'myoglobin' is a protein with a structure similar to hemoglobin, which carries oxygen in the blood. The red blood is due to the heme (heme iron) of hemoglobin in red blood cells, but myoglobin is also red due to the heme like hemoglobin. The more myoglobin there is, the redder the meat. Compared to hemoglobin, myoglobin has the property of 'difficult to let go' of oxygen once received, so it has the role of receiving oxygen from hemoglobin in the blood and storing it in the muscles.

The red juice that comes out of the meat when it is thawed is the water in the meat mixed with myoglobin and melted out. So it's not blood, it's mostly water, but it seems to contain a little protein.