What is the red liquid when meat is thawed?!
What is the red liquid when meat is thawed?
I have a friend who swears up and down that it is NOT blood, as they drain the blood from the animal. And that if it was blood you would get sick and it would burn during cooking. If this is true, then what is it?
Answers: It is not blood and people shouldn't respond if they don't know what they are talking about. Probably a bunch of veggies. The blood is indeed drain from the animal post slaughter. The liquid is the cell contents of the muscle tissue. It's perfectly normal.
PhD Food Chemistry and Nutrition the blood Your friend should be beaten with a sack of the red liquid for giving you false information.
It's the animal's blood. when meat is frozen it's the water in it that freezes, then when it thaws it takes some blood with it, so basically it's watered down blood. its the blood that seeps out once thawed and when u cook it more blood will be released this is how people now when somethng is cooked Of course it is blood! Same as a little raw steak which has red liquid on them still. Those are blood. It's blood of course. Your friend has a vivid imagination! It IS blood. And many, many people ask for their steaks to be cooked rare. I can't stand the sight of rare meat floating in a pool of blood. I don't even like it pinkish red on the inside. Give me a good steak cooked medium well and I am happy as can be. They drain the blood of Kosher meats -- perhaps your friend is Jewish and this is what he is thinking of? Wikipedia says, "As Jewish law prohibits the consumption of the blood of any animal, all blood and large blood vessels must be removed from the meat. This is most commonly done by soaking and salting, but also can be done by broiling."
Anyway, as everyone else here confirms, that "red liquid" oozing from the meat is indeed blood. You don't get sick from eating cooked blood. You might get sick if you tried to drink it raw, though, especially from a steak, which is from a cow that was probably of questionable health to begin with (unless it's free range beef), and has been refrigerated for awhile. Blood does burn a bit during cooking, but mostly it kind of congeals into a greyish blob... you've probably scraped it off the top of hamburger patties on your BBQ grill without realizing what it was. HI THERE.
actually, all the answers you got are wrong!
by law it is not alowed to sell meat with blood in!
the red stuff you see is like bassically water..the same stuff keeps your body healthy, like soldiers against disease!dont know what its called in english, but when i find i out, ill let you know!
im a chef and thats what we are thought!
if no one believes me, look it up!