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Old 12-08-2015, 04:16 PM   #1
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Video: Why is Red Meat ... Red?

I just saw this nifty video. It explains what that red juice is, the stuff that leaks out of meat.


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Old 12-08-2015, 04:54 PM   #2
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Wink

The video didn't work (for me) but oh....a wild guess...the redness is due to blood!?
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Old 12-08-2015, 05:36 PM   #3
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Quote:
Originally Posted by creative View Post
The video didn't work (for me) but oh....a wild guess...the redness is due to blood!?
Nope, not blood.

Try this link: https://youtu.be/P8umfq5CNLM?list=PL674E76450DFCEA0A

Or, go to YouTube and search for: SciShow "why is red meat"
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Old 12-08-2015, 05:42 PM   #4
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Hmmm....not convinced.

http://www.thenakedscientists.com/HT...question/1312/
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Old 12-08-2015, 05:59 PM   #5
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Yeah, that explains why blood is red. Meat is red because of myoglobin. Do you think there is blood inside of the muscle cells? In between the muscle cells? Or maybe that there are so many capillaries in muscles, that we are seeing blood in them?
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Old 12-08-2015, 06:31 PM   #6
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You should be. It's true. Do your own research if you don't believe.
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Old 12-08-2015, 08:05 PM   #7
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OK - on further inspection, it does seem to be that myoglobin is responsible for meat being red.

It will be a while though before this filters through public perception sufficiently to be taken on board though I feel. For instance, most cooks are saying to let meat rest after cooking, to stop it bleeding.....
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Old 12-08-2015, 08:15 PM   #8
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Quote:
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OK - on further inspection, it does seem to be that myoglobin is responsible for meat being red.

It will be a while though before this filters through public perception sufficiently to be taken on board though I feel. For instance, most cooks are saying to let meat rest after cooking, to stop it bleeding.....
It's filtered through my perception for quite some time now. I would guess that most cooks know that resting meat after cooking helps redistribute the juices.
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Thank you for posting the video, Taxy. It's very explanatory and helpful.
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Old 12-08-2015, 08:40 PM   #9
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My only complaint with the video is that steak was medium rare... my rare steaks don't really leak any oxygen rich protein water, they don't get hot enough.
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Old 12-08-2015, 08:55 PM   #10
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OK - on further inspection, it does seem to be that myoglobin is responsible for meat being red.

It will be a while though before this filters through public perception sufficiently to be taken on board though I feel. For instance, most cooks are saying to let meat rest after cooking, to stop it bleeding.....

Those cooks don't know what we know. You let the meat rest so the JUICES can be reabsorbed.
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Video: Why is Red Meat ... Red? I just saw this nifty video. It explains what that red juice is, the stuff that leaks out of meat. [URL]https://www.youtube.com/watch?v=P8umfq5CNLM&index=18&list=PL674E76450DFCEA0A[/URL] 3 stars 1 reviews
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