It's actually a result of freezing the meat during transport. The juice is a mix of water and myoglobin. Myoglobin is a protein within the muscle. Most meat is made of 5% fat/carbs/minerals ...

Cardiac enzymes ― also known as cardiac biomarkers ― include myoglobin, troponin and creatine kinase. Historically, lactate dehydrogenase, or LDH, was also used but is non-specific.

IN a recent note 1 describing the preparation of whale myoglobin, it was shown that this protein could be crystallized as the carboxy- or met-myoglobin.

The division comes from the presence of slow oxidative muscle fibers in parts of the body, like the legs and thighs, that get ...

¹ Muscle physiology also plays a significant role in flavor. Chicken is considered a white meat due to its relatively low myoglobin content, which gives the meat a lighter color and milder flavor than ...