Slow ’N Sear does a trivia question on their instagram page periodically and yesterdays question was this:
“The space between muscle cells in most meat is filled with a "protein water" that stores oxygen. The more there is in the cells, the redder, or darker, the meat. When dark meat is cooked, this liquid's color changes depending on what the meat's interior temperature is. When you cut into the meat, it pours out and it looks like blood......but we all know it's not, right?!
What is this "juice" called?â€
Now I don’t mean to be nit picky, because I know that it is largely for fun and that the "answer" was probably close enough to the truth. But for the sake of complete accuracy, would the correct answer actually be myowater and not "myoglobin" given that myoglobin is the protein that carries oxygen in muscle cells, and happens to be red in color? Where as myowater is both water and myoglobin mixed together.
Thanks!
“The space between muscle cells in most meat is filled with a "protein water" that stores oxygen. The more there is in the cells, the redder, or darker, the meat. When dark meat is cooked, this liquid's color changes depending on what the meat's interior temperature is. When you cut into the meat, it pours out and it looks like blood......but we all know it's not, right?!
What is this "juice" called?â€
Now I don’t mean to be nit picky, because I know that it is largely for fun and that the "answer" was probably close enough to the truth. But for the sake of complete accuracy, would the correct answer actually be myowater and not "myoglobin" given that myoglobin is the protein that carries oxygen in muscle cells, and happens to be red in color? Where as myowater is both water and myoglobin mixed together.
Thanks!
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