Cutting into a perfectly cooked piece of chicken, you might spot a pinkish or reddish hue near the bone and instinctively think it’s undercooked or, worse, blood. But here’s the surprise — it’s not ...

Well, it's time to worry no more as it turns out that it actually isn't blood that comes out of a succulent rare steak - ...

It's actually a result of freezing the meat during transport. The juice is a mix of water and myoglobin. Myoglobin is a protein within the muscle. Most meat is made of 5% fat/carbs/minerals ...

To many people, pork in a sort of gray area between red and white meat, but science provides a definitive answer regarding which category it lands in.

The colour of meat is one of the key indicators of its freshness. However, sometimes meat can take on a greyish hue. What causes this, and does it mean the product is no longer fresh? We explain. Meat ...

Myoglobin is a protein that stores oxygen in the muscles, gives meat a red color, and makes that red juice that oozes out of a medium-rare steak. Vow says it filled the gaps in the mammoth ...

It's actually myoglobin, a protein responsible for delivering oxygen to an animal's muscles. This protein only turns red when the meat is cut or exposed to air, and can darken when heated ...

¹ Muscle physiology also plays a significant role in flavor. Chicken is considered a white meat due to its relatively low myoglobin content, which gives the meat a lighter color and milder flavor than ...

In 1958, British biochemist John Kendrew and colleagues published the first X-ray crystallography-generated atomic structure of a protein: that of myoglobin, a heme-binding protein found in muscle ...