What is Actually The Red Juice In Raw Meat That We Buy?

Do you often buy raw meat? If you eat meat and you often buy in market you have surely noticed the red juice from the meat. It is not a blood. In fact, during processing, most of the blood from the raw meat is removed. The muscle tissue usually contains any red juice that remains. So what is actually that red juice or liquid we are seeing?

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The red juice is a mixture of the protein myoglobin and water. This protein has one purpose. It is to help “transfer” or ship oxygen to the muscle cells. It also has a very deep pigment. If the meat contains more myoglobin, than it has redder or darker color. When we prepare meat such as fish or poultry, in the package we won’t find any red liquid. This is because the white meat contains very little myoglobin.

What Says The Level Of Myoglobin In Raw Meat?

The levels of this protein in meat dictate whether the meat will be white, red or dark color. The red meat muscles are used for walking, standing and other activities. Fast-twitch muscle fibers “make up” the white meat.

If there is an air exposure of the protein myoglobin, it will sooner or later turn brown. This will definitely help you see and indicate the freshness of the meat. Red meat is always more fresh than the meat that started to turn into brown color. The US Food and Drug Administration in USA allows the use of carbon monoxide as a preservative. It works by attaching to myoglobin’s iron atom. This makes the meat bright red color and stops it from oxygen interaction.

So the red juice that comes out of the steak is in fact a mixture of carbon dioxide and myoglobin. Therefore, the meat isn’t fresher than you think it actually is.

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How to Choose Grass-Fed Raw Meat?

If you like to meat, it’s very important, in terms of your health, to make sure that you’re choosing the right kind of meat. If the animals weren’t grass-fed, then they were actually raised with antibiotics and fed grains. Grains and antibiotics alter the bacterial composition and balance in the animal’s gut. They pose an extreme risk to our health.

Organic grass-fed meat doesn’t contain antibiotics. It also tends to be leaner, have higher levels of minerals and vitamins and a healthier ratio of omega-3 fats and omega-6. When we consume poultry we should always choose and keep close to organic pasture-raised or meat that is free-range certified. If you buy fish, make sure you’re not consuming farm-raised but wild-caught fish.

Where We Can Find Organic Meat

Grocery stores sell meat pumped with antibiotics. Unless the label doesn’t say otherwise, it is definitely not organic. When you buy meat, be sure to check the labels and try to shop at health food stores. Another excellent way to make sure the meat is organic is to buy from local farmers. Farmer’s markets always sell natural meat and free of antibiotics.


Source: DavidWolfe

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