I was buying some red meat the other day and was grossed out by all the red fluid seeping out of the package. A friend told me not to worry about it and that it really isn't blood. Is that true? If so, why is it red and what is it?
No, it isnt blood and if you think about it there are some common sense observations that prove it.
Chickens have blood yet dont ooze a red substance, also, blood congeals thanks to platelets that go along with it yet the red substance remains a watery liquid.
It is infact a relative of blood (Haemoglobin) called Myoglobin. Like blood its actually usually darker in colour but goes bright red from the oxygen in the air. (Makes oxymyoglobin)
Note this doesnt mean there is no blood in your meat, just not nearly as much as it might look.
Im not sure why youd prefer myoglobin over haemoglobin they are pretty similar substances but if it helps you eat delicious meats its all good.