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The Red Juice in Raw Red Meat Isn't Blood

Myoglobin in Raw Red Meat

Story at-a-glance -

  • The red liquid that drains out of raw red meat 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
  • Red meat is comprised of muscles that are used for extensive activity; the more the muscles are used, the more myoglobin they’ll contain
  • Some animals, like chickens, contain both white and dark meat, with the dark meat found primarily in their leg muscles
  • Fish are typically considered white meat because most of them are able to float in the water without requiring much muscle use; certain types of migratory fish, like tuna, which swim briskly for extended periods, have dark meat due to the increased myoglobin

By Dr. Mercola

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.

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