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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 06-10-2011, 12:52 PM   #1
Guitar-B-Que
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Default The red liquid from meat isn't blood. I would have never known.

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...at-isnt-blood/
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Unread 06-10-2011, 01:42 PM   #2
landarc
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But, try telling that to someone. Great information, thanks
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Unread 06-10-2011, 02:03 PM   #3
cwrebel
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Thanks for posting, good info.
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Unread 06-14-2011, 02:14 PM   #4
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Good read thanks for the link.
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Unread 06-14-2011, 03:36 PM   #5
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Always good to understand the science behind what we do. Thanks for the link.
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Unread 06-26-2011, 08:40 PM   #6
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i love knowing new things this site always keeps me sharp
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Unread 06-27-2011, 02:23 AM   #7
Dink
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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!
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Unread 06-27-2011, 08:30 PM   #8
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Good stuff!
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Unread 06-28-2011, 07:18 AM   #9
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Interesting information. Now I need a med-rare steak to start the day!!
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Unread 06-28-2011, 07:43 AM   #10
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Didn't know that. Good read.
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Unread 06-28-2011, 08:36 AM   #11
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Thanks for posting, interesting story.
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Unread 06-28-2011, 09:37 AM   #12
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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!
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