We sought out an expert to help you spot signs for choosing the freshest meat from the grocery store and learning the best ...

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 - which perhaps makes those wild 'red meat only diets' now look a little less ...

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.

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 ...