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For enthusiasts of a well-cooked steak, nothing is more appealing than the sight of a rare, juicy cut. However, this visual delight might cause discomfort for others due to a widespread misconception: the belief that the red liquid seeping from a rare steak is blood. This notion often leads to concerns that the meat is undercooked or potentially harmful. Yet, the reality is quite the opposite, and it’s important to understand what this red juice actually is.
Unveiling the Red Juice: It’s Not Blood!
What you notice in a rare steak is not blood, but a blend of water and a protein called myoglobin. Myoglobin resides within the muscle tissues and is responsible for the red to pinkish hue seen in uncooked and undercooked meats. As the steak cooks, the heat causes myoglobin to release both water and pigment, lending the meat its tempting juiciness and vibrant color.
Understanding Meat’s Composition
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