Useless fact
What is the red liquid in packaged meat?
The red liquid found in packages of raw meat is not blood, but a mixture of water and a protein called myoglobin.
Many people mistake the red liquid pooling at the bottom of a meat package for blood, but almost all blood is removed during the slaughtering process. The fluid is actually known as purge or weep and consists of water and myoglobin, a water-soluble protein found in muscle tissue. Myoglobin is responsible for delivering oxygen to the muscles of animals. When meat is stored, the muscle cells break down and release this water-protein mixture. The color of myoglobin changes depending on its exposure to oxygen. When freshly cut, it is purplish-red; upon exposure to air, it turns bright cherry red; and over time, lack of oxygen or spoilage turns it brown. To manage this moisture and keep the product visually appealing, food packagers place an absorbent pad made of silica gel or cellulose at the bottom of the plastic tray.
Why this is true — The Food Safety and Inspection Service of the USDA explicitly states that the red liquid in packaged meat is myoglobin and water, not blood.
Sources
- Color of Meat and Poultry Food Safety and Inspection Service, USDA