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Do you know what this red liquid is?

If you think it's blood, you should read on... 

Commercially sold meat is generally drained, or "bled" before it is cut, processed, packaged and stacked on our supermarket shelves.

Yet most of you have probably observed a red liquid that accumulates beneath the meat.  If you've always assumed this liquid was blood, we've got a surprise for you... 

This liquid is actually 'myoglobin', a muscle hemoprotein that is responsable for storing oxygen and transporting it to muscle cells. 

Myoglobin is a reddish substance, and it is what gives red meat it's color. Generally, the larger the animal, the more oxygen its muscles need to function properly and, as a result, has more myoglobin and redder meat.

This is why the flesh of large animals like beef, lamb, wild boar or horse are known as "red meat".

In contrast, the meat of chicken, turkey or rabbit is known as "white meat" due to a lower concentration of this substance. 

Over time, the packed meat begins to release the myoglobin along with water, which accumulates in the tray. This is also why packers usually place a rectangle of absorbent paper in each tray, to absorb the excess liquid.

When the myoglobin is exposed to the air, it displays an intense red color, while at the time of cooking the meat, it takes on a brown tone that you surely recognize. 

So now you know! The next time you see liquid in your steak packet, you do not have to worry.

It's not blood, or anything dangerous: it's just protein and a little water. 

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VIDEO: Delicious Stuffed Cabbages

These tasty stuffed cabbage rolls are so easy! 

Ingredients

  • 1 onion
  • 5 - 6 thick rashers bacon
  • 1/2 lb sausage meat
  • 1/2 cup tomato paste
  • 2 cloves garlic, diced
  • 2 bell peppers, diced
  • Salt
  • 1 cabbage head


Method

  1. Fry the bacon in a skillet, then add onion, and meat.
  2. Add tomato paste, bell peppers, garlic and salt, and simmer till cooked through
  3. Boil 1 whole cabbage head in salted water till tender
  4. Spoon mixture into individual cabbage leaves, and fold carefully to form little rolls
  5. Serve with any remaining mixture
  6. Enjoy!

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