I was always told it was blood that was in raw meat but my brother told me he was watching Good Eats and the guy said it was fat... ?
2006-11-13 08:40:46 · 14 answers · asked by Isabelle L 1 in Food & Drink ➔ Other - Food & Drink
I don't really care because I'm a vegetarian but my brother does. He was very grossed out when I told him it was blood, and tried to prove me wrong by saying what was on Good Eats.
2006-11-13 08:51:14 · update #1
it's not blood or fat it's a protein from the muscle tissue - I saw it on Good Eats too!
This is from the FDA's website:
Liquid in Package
Many people think the red liquid in packaged fresh beef is blood. However, blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.
2006-11-13 08:42:41 · answer #1 · answered by MuffinMan 4 · 3⤊ 0⤋
Red Juice In Meat
2016-11-08 20:17:30 · answer #2 · answered by ? 4 · 0⤊ 0⤋
This Site Might Help You.
RE:
Is the red juice in raw meat blood?
I was always told it was blood that was in raw meat but my brother told me he was watching Good Eats and the guy said it was fat... ?
2015-08-07 05:38:04 · answer #3 · answered by Anonymous · 0⤊ 0⤋
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Yes its blood. There is no way to fully drain the blood after the animal has been slaughtered The blood helps keep the meat moist and prevents drying out.
2016-04-01 02:21:03 · answer #4 · answered by Anonymous · 0⤊ 0⤋
The red color is due mainly to a protein called "myoglobin"found in the muscle that makes up the meat. THe following paragraph is taken from the site http://www.fsis.usda.gov/Fact_Sheets/Color_of_Meat_&_Poultry/index.asp
Myoglobin, a protein, is responsible for the majority of the red color. Myoglobin doesn't circulate in the blood but is fixed in the tissue cells and is purplish in color. When it is mixed with oxygen, it becomes oxymyoglobin and produces a bright red color. The remaining color comes from the hemoglobin which occurs mainly in the circulating blood, but a small amount can be found in the tissues after slaughter.
2006-11-13 12:04:49 · answer #5 · answered by Phronsie 4 · 3⤊ 0⤋
Muffinman is correct, it's not blood. I went to culinary school and almost got my degree, I got pregnant and had to set out for a while. My daughter is 6 months old, I plan on going back in March. It is natural moisture and protein. My culinary book says that 99.3% of all blood is removed before the meat is packaged.
2006-11-13 08:58:40 · answer #6 · answered by shannon h 4 · 4⤊ 0⤋
It's blood but it's extremly diluted. Like it's not possible to get much more blood out of an animal before devouring it.
If it's a Christian religious thing then meat from most butchers is fine.
2006-11-13 08:58:51 · answer #7 · answered by Put_ya_mitts_up 4 · 0⤊ 3⤋
it kinda depends on how raw your meat is... fresh off the butchers rack, yes, blood...
meat contains water in it (naturally).. but when it freezes, cell walls are broken and the water can mix with anything in the meat when it thaws,,, so, any left over red blood cells (color), protein, fat... anything!!
dont worry though... if you eat cooked meat you'll be ok...
2006-11-13 08:46:34 · answer #8 · answered by bl00dsuckr 3 · 0⤊ 2⤋
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2014-09-05 01:28:54 · answer #9 · answered by Anonymous · 0⤊ 0⤋
To be precise it is a combination of blood juices, fat and water.
2006-11-13 08:48:48 · answer #10 · answered by Anonymous · 0⤊ 3⤋