oxygen available for energy production.
But there’s another reason you’ll care about myoglobin when you’re standing in front of the meat counter.
It helps determine the color of meat.
That’s why red meat can look bright red, dark red, purplish-red, or brownish depending on its condition and exposure to oxygen.
The liquid in the package can carry some of that pigment with it, making it appear remarkably similar to blood.
And that’s where the confusion begins.
Why Does the Liquid Look So Red?
The color comes largely from myoglobin and
There’s more to discover. Continue to the next page for the rest of this article.
