The red liquid you see on pork and beef,Not 'blood'But insteadA protein mixture called myoglobin。

✅ Why isn't it blood?

In the formal slaughter process, animals undergo bloodletting treatment (called "bloodletting slaughter"), and most of the blood is excreted from the body. The red liquid that flows out of meat is not residual blood, but rather:

• moisture content

• myoglobin(Natural red protein found in meat)

🧬 What is myoglobin?

• It is a protein that exists in animal muscle tissue,Responsible for storing oxygen in muscles。

• Myoglobin has a red color and forms the "red juice" we see when mixed with water.

• The myoglobin content varies among different meats:

  • Beef → high myoglobin content, deep red color, appears to bleed more;

  • Pork → slightly less content, lighter color;

  • Chicken → lower content, almost no red liquid visible.

🍳 Is it safe to eat?

Yes, as long as it's meatThoroughly cookedThis red liquidCompletely safeIt does not mean contamination or bloodletting.

🍖 Tip: Check if it's ripe, don't look at the color!

• Sometimes even if there is a little pink inside the meat, it may already be cooked;

• The correct method is to useFood thermometer(If the temperature inside the steak reaches about 63 ° C~70 ° C);

• Or use a fork to poke it in, and if the juice becomes clear, it means it's cooked.

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