The Science Behind Why Beef Is Called a “Red” Meat
The color of meat is intricately linked to the amount of oxygen it receives. When freshly cut, beef surfaces are exposed to oxygen in the air. Myoglobin reacts with oxygen to form oxymyoglobin, which has a bright cherry-red color. This chemical reaction is what gives raw beef its vibrant appearance. Read more from the blog: https://themediumblog.com/the-....science-behind-why-b
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