Is ground beef red because there is blood in it?!


Question: Is ground beef red because there is blood in it!?
Answers:
The short answer is "yes"!. the long answer to this ends in a glass half full or empty scenario!. the myoglobins (pointed out by previous posters), are the proteins that hold oxygen in the muscle!. It is also what creates the red color of red meats!.

It's sort of like asking if a towel is wet because there is water in it!. well yes, but more accurately it is wet because of its ability to absorb water!. It's a similar scenario with beef and chicken!. Both animals have blood, but beef muscle has a higher concentration of cells designed to hold nutrients carried by the blood!. Chicken muscles are designed to burn energy much more rapidly, therefore hold much lower concentrations!.

So yeah, it's not necessarily blood in the cellular sense, but it could be safely said that red meat is "bloodier" than chicken or fish!. Www@FoodAQ@Com

Ground beef does contain a small amount of blood, but that's not why it's red!. It contains a protein called myoglobin!. When it is exposed to the oxygen in the air, it becomes oxymyoglobin, which is bright red!. That's why ground beef is usually red on the outside but kind of gray in the middle!. Fresh-cut beef (with blood in it) is actually kind of purplish, and once it's drained of blood it's gray!. It only turns red when it's been exposed to oxygen for a while!.Www@FoodAQ@Com

Why is pre-packaged ground beef red on the outside and sometimes dull, grayish-brown inside!?
Oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of meat purchased in the supermarket!. The pigment responsible for the red color in meat is oxymyoglobin, a substance found in all warm-blooded animals!. Fresh cut meat is purplish in color!. The interior of the meat may be grayish brown due to lack of oxygen; however, if all the meat in the package has turned gray or brown, it may be beginning to spoil!.

Why does ground beef release a lot of "juice" while cooking!?
In making ground beef, some retail stores grind the meat while it is still frozen!. Ice crystals in the frozen meat break down the cell walls, permitting the release of meat juices during cooking!. The same thing happens after ground meat is frozen at home!.Www@FoodAQ@Com

Enough, already! Let's not leave folks believing oxygen itself is red!. Rather, it's the chemical reaction of the O2 in the beef, along with residual blood!. Chicken breasts are fat-free by comparison with the legs and, especially, beef!.Www@FoodAQ@Com

It is red because it is from cows!. It is beef!. Beef is red muscle tissue from the cow!. It is like a steak that is put through a machine that grinds it into the consistency of "ground" beef!. Www@FoodAQ@Com

Meat is muscle!. Poultry & fish have pink muscles that turn white when cooked!. Cows have purplish-red muscles that turn red or brown when cooked!.Www@FoodAQ@Com

Yes, same with steak, and when you burn it, that's burnt blood on your hamburger! That's why some people turn into vegetarians!. Www@FoodAQ@Com

no thats just the color it get after going through the factory and stuff!. dont worry i eat it all the time
anyway pls ad me and read some of my jokesWww@FoodAQ@Com

Its just the colour of flesh!. Cut yourself open and it'll be red :PWww@FoodAQ@Com

It's red because there is oxygen in it!.Www@FoodAQ@Com

So does that mean that chickens have no blood!? C'monWww@FoodAQ@Com

no its red meat silly

do chickens and turkeys not have blood!?Www@FoodAQ@Com

No!.Www@FoodAQ@Com





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