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 ...

To many people, pork in a sort of gray area between red and white meat, but science provides a definitive answer regarding ...

Cutting into a perfectly cooked piece of chicken, you might spot a pinkish or reddish hue near the bone and instinctively ...

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 ...

What causes this, and does it mean the product is not fresh? We explain. ...

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 ...

Myoglobin, Myohämoglobin, das Sauerstoff bindende Protein des Muskels (molekulare Masse ≈ 16 700). Es besteht aus einer einzigen Polypeptidkette von 153 Aminosäuren und enthält eine Hämgruppe, welche ...

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 ...

Myoglobin, ein im Muskel besonders konzentriertes Sauerstoff-bindendes Protein (M r 17kDa). M. besteht aus einer Peptidkette von 153 Aminosäuren. Die Raumstruktur ist gekennzeichnet durch acht Helices ...