a reliable way to predict whether your steak will be juicy.
Cooking method matters enormously.
Overcooking a naturally lean cut can produce dry meat, while appropriate cooking can help preserve tenderness and moisture.
What Happens to Myoglobin When Meat Is Cooked?
This is where things get particularly interesting.
As meat heats, myoglobin changes.
That’s one reason cooked meat transitions from red or pink toward brown or gray.
The exact appearance depends on factors such as:
Cooking temperature
Internal temperature
Cut of meat
Myoglobin concentration
Cooking time
So the color of
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