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View Full Version : The red liquid from meat isn't blood. I would have never known.


Guitar-B-Que
06-10-2011, 12:52 PM
Sorry if this isn't the home for this link, I really didn't know if it were suitable for q-talk however. I decided to go with the "awareness" part of this one. lol

http://www.misconceptionjunction.com/index.php/2010/07/the-red-juice-in-raw-red-meat-isnt-blood/

landarc
06-10-2011, 01:42 PM
But, try telling that to someone. Great information, thanks

cwrebel
06-10-2011, 02:03 PM
Thanks for posting, good info.

HB-BBQ
06-14-2011, 02:14 PM
Good read thanks for the link.

bover
06-14-2011, 03:36 PM
Always good to understand the science behind what we do. Thanks for the link.

bbqnano
06-26-2011, 08:40 PM
i love knowing new things this site always keeps me sharp

Dink
06-27-2011, 02:23 AM
But I butcher my own meat...calves, pork, chicken, duck, rabbit, squirrel, deer, coon....you name it...wonder if thats why it tastes so much better. Aside from the feed it gets, does the blood add to teh flavor...cuz man I LOOOOOVE me a rare steak!:thumb:

Bbq Bubba
06-27-2011, 08:30 PM
Good stuff! :thumb:

chad
06-28-2011, 07:18 AM
Interesting information. Now I need a med-rare steak to start the day!!

flyingv4me
06-28-2011, 07:43 AM
Didn't know that. Good read.

4dueces
06-28-2011, 08:36 AM
Thanks for posting, interesting story.

Wampus
06-28-2011, 09:37 AM
Very cool article. I always suspected that the reason pheasant and duck breasts were so dark was that they were getting more use. Thanks for sharing this!