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Is It Really Blood That Makes Red Meat Red?

While enjoying a steak, when you cut through the juicy meat – as long as it is not overcooked – you occasionally see red juices coming out of the meat. Don’t be mistaken though – this is definitely not blood.

“Saignant” – i.e. bleeding – is the term used in French cuisine for a piece of red meat that has only been fried for a short time. The meat on your plate is not really bleeding though. So what is the juice that comes out when you cut into a piece of red meat? It is a mixture of water and myoglobin.

Watery protein

Myoglobin is a protein found in muscles that is able to absorb oxygen from the blood. When there is no oxygen present, myoglobin turns purplish red, but as soon as it comes into contact with oxygen it turns a reddish colour. That is why freshly butchered meat looks purplish, but it turns deep red once it is exposed to oxygen.

Oxidation

Over time, however, the presence of oxygen causes the meat to turn greyish brown. This is due to the continuing oxidation of myoglobin. Although we tend to view red meat as "fresh," the greyish colour does not necessarily mean the meat is inedible or spoiled. After all, the colour may be caused by the oxygen in the refrigerator.

Still, it is always best to be careful. The discolouration process takes a few days, so it could just mean that the meat is approaching its use-by date or has already passed it. So as well as looking at the colour, always check the smell and texture of the meat too.