If you believe the raw red meat’s red juice is blood, you’re wrong. In meat bought from a store, there’ll be very little blood in the red liquid. It’s actually a mixture of water and a protein called myoglobin.
This protein is also the main reason that the red meat turns darker while you’re cooking it. During the heating process, iron atoms of the myoglobin lose electrons and they move up to a higher oxidation level. Thus, the meat turns from pinkish-red to brown.
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