Amplify’d from www.omg-facts.com
Almost all of the blood is removed from the meat during slaughter! The red liquid you see is mostly water mixed with a protein called myoglobin. Myoglobin’s function is to store oxygen in muscle cells, much like its counterpart hemoglobin does in red blood cells. The myoglobin is a distinct reddish color, so the more myoglobin in your meat, the redder it will appear and the darker it will become when you cook it! The amount of myoglobin also distinguishes between what we call “red” and “white” meat - most mammals have high amounts of the protein, while poultry and fish typically do not contain much myoglobin.
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