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 ...

While beef changing color can indicate that it's beginning to go bad, that's not always the case. When it turns this color, ...

To make their Frankenstein-style meatball, Vow says it grabbed the myoglobin gene from mammoth DNA. Myoglobin is a protein that stores oxygen in the muscles, gives meat a red color, and makes that ...

Chef Thomas Odermatt told Food Republic what it actually means when hamburger meat turns from red to gray, and whether it is ...

Cardiac enzymes ― also known as cardiac biomarkers ― include myoglobin, troponin and creatine kinase. Historically, lactate dehydrogenase, or LDH, was also used but is non-specific.

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 ...

One well-known example of such a functional nanomachine is myoglobin — an important oxygen-carrying protein in humans that is based on a single polypeptide chain 1. In fact, the 3D structure of ...