The Red Juice in Raw Red Meat Isn't Blood

The Red Juice in Raw Red Meat Isn't Blood

The red juice that often collects in a package of red meat is not blood, as many assume. Most of the blood is removed during processing and any that remains is usually contained within the muscle tissue.
The red liquid, instead, is a mixture of water and a protein called myoglobin, whose purpose is to help ship oxygen to muscle cells. Myoglobin is deeply pigmented, which is why the more myoglobin a meat contains, the darker (or redder) the meat will be. 
Read Article...