Why is Red Meat ... Red?

The video explains that the red juice in rare steak is not blood but a mix of water and myoglobin, a protein that stores oxygen in muscle cells. It differentiates between red and white meats based on myoglobin content, with red meats having more. Cooking affects myoglobin, changing its color and properties, which can indicate freshness. The video also highlights that humans have high myoglobin levels, similar to red meat.

What is myoglobin and what role does it play in meat?

How does the myoglobin content differ between red meat and white meat?

What is the significance of the juice that comes out of a rare steak?

What happens to myoglobin when meat is cooked above 60 degrees Celsius?

Why might the color of store-bought meat not always indicate its freshness?