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Why Does Red Meat Turn Brown When Cooked?

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 Cooking   |   Fine Arts   |   Chemistry   |   Science
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This is thanks to a protein called myoglobin, which also is what makes the raw red meat look red, not blood, as many people think. Myoglobin is a protein that stores oxygen in muscle cells, very similar to its cousin, hemoglobin, which stores oxygen in red blood cells. This oxygen store is necessary for muscles which need immediate oxygen for energy during continual usage.

Want the text version?: http://www.todayifoundout.com/index.php/2011/02/why-red-meat-turns-brown-when-cooked/

Sources:

http://www.fsis.usda.gov/factsheets/Color_of_Meat_&_Poultry/index.asp
http://en.wikipedia.org/wiki/Myoglobin#Meat_colour
http://en.wikipedia.org/wiki/Red_meat
http://en.wikipedia.org/wiki/Temperature_%28meat%29
http://meat.tamu.edu/faqs.html
http://www.misconceptionjunction.com/index.php/2010/07/the-red-juice-in-raw-red-meat-isnt-blood/
http://weightlossbody.com/food-groups/red-meat

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