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Protein in Meat

Posted by Carissa Team Tink Staffer     0 Comment(s)    Add a Comment  comment-icon.png
05/26/2017 09:28 AM

Greetings from Tink World!

While the rest of the gang is in the cows pens, the kids and I are learning about proteins, myoglobin to be specific. A recent article in Southern Living talked about what the red liquid in red meat really is. It piqued my interest because I always assumed it was blood. It's not. 

According to the article, the red liquid in the package and in a rare steak is not in fact blood. It is a protein found in muscle called myoglobin. The article cites Huff Post and Buzzfeed as sources. So, I dug into some more reliable sources such as NCBI (he National Center for Biotechnology Information). 

Myoglobin serves a an oxygen storage site in the muscles. When exposed to heat and air, the protein changes color. Which is why the meat changes from red to brown when cooked or when its exposed to air for too long. 

Also, when you serve your steak rare or medium rare, the juice that is released as it cools and it cut, is also the protein. It makes sense now that I know what it is. After all, we hang the animals for them to bleed out. Then, the meat hangs in the cooler as it ages. So, there's not much, if any blood left by the time the customer receives the package. You learn something new everyday! 

Make sure to include Tink's Beef & Pork in your holiday weekend. We will have full inventory at the Decatur Farmers Market on Saturday, including ribs, butts, steaks and patties. Plus, you can purchase the new boneless pork chops. They are beautiful! So, make plans to come see us Saturday. We will be there from 9 a.m. to 1 p.m.

Have a great weekend!

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