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Title : The Red Juice in Raw Red Meat Isn't Blood
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The Red Juice in Raw Red Meat Isn't Blood

The red juice that often accumulates in a package red meat is not blood, as many suppose. Most of the blood is removed during processing and any remaining generally is contained within the muscle tissue.

The liquid red, however, is a mixture of water and a protein called myoglobin, whose purpose is to help ship oxygen to muscle cells. Myoglobin is very pigmented, so the meat contains myoglobin, darker (or redder) the meat will.

Red meat consists of the muscles used for extensive activity. Remember, the role of myoglobin is to help carry oxygen to the muscles, and oxygen is necessary to give muscles energy.

So the more muscles, more myoglobin that will contain (and redder in color to be) used. - For this reason, when the "white" meat, such as chicken or fish, you will not find any "blood" in the package is prepared. White meat contains little myoglobin


Myoglobin is what makes "white", "dark" or "red"

MEAT the level of myoglobin of meat is what ultimately determines whether it will be "red", "dark" or "white". The muscles of red meat are used to standing, walking and other common activities, which are composed of slow-twitch muscle fibers. high levels of myoglobin red meat "make it red or dark color.

White meat, on the other hand, consists of muscle fibers fast-twitch and consists of muscles used for fast movements single activity. energy are obtained from glycogen and contain little myoglobin.

Some animals, such as chickens, contain both white and dark meat, with the dark meat found primarily in their leg muscles . If you have ever wondered why wild birds contain mostly dark meat, it is because they fly frequently, and use of muscle increased production of meat contains more myoglobin.

pigs are often referred to as the "other white meat" and that's because, although they contain myoglobin in the muscles, the levels are not as concentrated as they are in cattle (probably because pigs are not as active). Fish, also typically consider white meat, because most of them are able to float in the water without much muscle.

Certain types of migratory fish, however, swimming vigorously for long periods, have dark meat, which is again due to increased myoglobin (examples would be tuna and shark).


MYOGLOBIN also tells you when your meat is overcooked

Color changes that occur when meat is kitchen also due to the myoglobin. In the white meat, which is translucent when raw, proteins coagulate as it cooks, resulting in dull whitish appearance.

In red meat, myoglobin changes from red to light brown and grayish brown as it warms. As reported by the New York Times, this color change also has to do with moisture, so the meat well done that gray-brown back often dry

"Myoglobin hydrogen is colored . red, but when its structure is changed by heat or by other molecules, changes color that is why the redness of cooked meat means juiciness: As meat is cooked, the heat causes the other meat protein coagulation and squeeze out moisture.

myoglobin remains unchanged and red as the flow of meat juices, then switches from red to gray-brown as the release of the ends moisture and meat it becomes dry. "

CARBON MONOXIDE USE HIS FLESH looks cool when it really is

when myoglobin is exposed to air, eventually turns brown. This is why color can be a good indicator of freshness of meat, red meat to be cooler than the meat turned brown.

In the US, however, the Food and Drug Administration US (FDA) allows the use of carbon monoxide as "conservative". Acts by binding to the iron atom of myoglobin, becoming bright red and avoid interacting with oxygen.

This practice is banned in Europe and Japan, because although it could prevent color changes, of course, does not prevent the growth of bacteria. 3 meat treated with carbon monoxide may appear fresh for weeks even though it has gone bad (which is also used to preserve color in fish).


Are there differences between white and dark meat HEALTH?

Dark meat has more fat than white meat, which is why it is often juicier. In birds, the dark meat also tends to have more nutrients than white meat, including B vitamins, iron, zinc and selenium.

As for red meat is concerned, it has become a bad reputation because of its saturated fat content, but this is a myth. It is widely stated that the consumption of red meat causes heart disease, an association often blamed (wrongly) about its impact on cholesterol levels . However, research has repeatedly shown that heart disease connection is incorrect dietary cholesterol.

For example, a 2010 Harvard study found no evidence that red meat consumption leads to heart disease. The thing to worry about when eating red meat is not its impact on cholesterol levels ... is whether the animal was fed with grains or raised in traditional pastures.

you CHOOSE grass-fed (pastured), NO fed grain, MEAT

I have often said that the differences between organic meat, grazing and from bred in operations animal feeding animals confined (CAFO) is so great that really are talking about two completely different animals (and the same applies to other meats of animals and animal products such as dairy products and eggs).

In the grand scheme of everything that is wrong with modern agriculture, no natural transition that became the cattle that eat naturally only grass in ruminant feed grain is definitely towards the part top of the list. CAFO cows are fattened for slaughter in feedlots mass as quickly as possible (on average between 14 and 18 months) with the help of grains and growth stimulant drugs, including antibiotics. Remember that 80% of antibiotics in the US It is fed to farm animals. Antibiotics and grains radically alter bacterial balance and composition in the animal's gut. The natural diet for ruminant animals such as cattle, is the plain grass.

When left to their own devices, not graze cattle on corn or soybeans. As in humans, poor gut health in animals promotes disease. This radically altered diet also affects the nutritional composition of meat.

For example, when he got up on a diet of only grass, levels of conjugated linoleic acid (CLA) are three to five times higher compared to beef CAFO. CLA has been found to have a wide range of health benefits, since the fight against cancer to decrease insulin resistance and improve body composition.

beef grass-fed also tends to be thinner and have higher levels of vitamins and minerals such as calcium, magnesium and potassium. It also has a healthier ratio of omega-6 and omega-3 fats.

Unless labeled grass-fed, virtually all the meat bought in the supermarket is beef CAFO, and tests have revealed that nearly half of the meat sold in US stores is contaminated with pathogenic bacteria including antibiotic resistant strains. grass-fed beef is not associated with this high frequency of contamination, and their living conditions has much to do with this improved security.
This not only applies to meat, of course. to poultry, which must be organic and raised (or certified free range) pastures and fish, which must be I also applies wild-caught not farm-raised .


WHERE TO FIND naturally emerged healthy meat

currently, the meat in supermarkets be labeled 100% grass-fed if from grasses, but if it contains no label, is likely to be CAFO-raised. An alliance of consumers of organic and natural products for health, advocates of animal welfare, and anti-GMO activists are working together to tackle the next big battle food labeling :. Meat, eggs and dairy products from animals raised on factory farms, or CAFO

This campaign, which aims to have food CAFO labeled, including a massive program to educate consumers about the negative impacts of industrial agriculture on the environment, human health and animal welfare, and expects to organize and mobilize millions of consumers to demand labels of beef, pork, poultry and dairy products derived from these unhealthy practices and unsustainable called " crops".

Meanwhile, you can boycott CAFO food products and choose to support farmers who produce pasture grass healthy meat, eggs and dairy products using humane methods, the environment. This can be done not only by visiting the farm directly, if you have one nearby, but also for their participation in farmers markets and agricultural programs supported by the community, many of which offer grass-fed meats. The following organizations can also help locate grass-fed beef and other farm fresh foods in your local area, raised in a humane and sustainable manner.

By Dr. Mercola
SOURCE

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