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

Interestingly, myoglobin is what separates white meat from red meat. The more myoglobin cells, the redder the meat is. Most mammals have a high amount of myoglobin and are called red meat. Animals ...

Various factors are used to determine label dates, according to USDA. This includes the length of time and temperature at ...

Ashlesha Joshi, senior nutritionist at Tone30 Pilates, says, “Myoglobin is a protein found in muscle tissue, responsible for storing oxygen and giving meat its characteristic colour. Structurally, ...

Meat is a staple in our diet, but how much do we really know about it? From its color to global consumption, let's dive into some surprising fun facts.

Fast food is more expensive than ever, so if you're spending upwards of $8 for a burger it's helpful to know which chains offer real meat that hasn't been packed with a ton of added fillers and ...

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The Food and Drug Administration (FDA, Agency, or we) is classifying the neuromuscular tongue muscle stimulator for the reduction of snoring and obstructive sleep apnea into class II (special controls ...

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.