Comments on: Myoglobin: The Protein That Dictates Meat Color https://thefooduntold.com/food-science/myoglobin-the-protein-that-dictates-meat-color/ Discovering the Wonders of Science in Food Thu, 09 Jan 2025 10:49:16 +0000 hourly 1 https://wordpress.org/?v=6.7.1 By: Mastering Meat Smoking: Temperature Control Made Easy https://thefooduntold.com/food-science/myoglobin-the-protein-that-dictates-meat-color/#comment-4395 Thu, 09 Jan 2025 10:49:16 +0000 https://thefooduntold.com/?p=13722#comment-4395 […] sign of a well-smoked piece of meat. It forms when nitrogen dioxide from wood smoke reacts with the myoglobin in the meat at temperatures of 140-170 degrees […]

]]> By: Steak Turned Brown in Freezer: What Causes This Phenomenon? - BBQ Host https://thefooduntold.com/food-science/myoglobin-the-protein-that-dictates-meat-color/#comment-478 Sun, 07 May 2023 12:46:40 +0000 https://thefooduntold.com/?p=13722#comment-478 […] protein is responsible for carrying oxygen to the muscles. The more myoglobin there is in the meat, the deeper the red color will […]

]]> By: Can Chicken Be a Little Pink Inside and Still Be Safe? - BBQ Host https://thefooduntold.com/food-science/myoglobin-the-protein-that-dictates-meat-color/#comment-430 Fri, 03 Feb 2023 19:31:53 +0000 https://thefooduntold.com/?p=13722#comment-430 […] contains higher concentrations of myoglobin than most other meats, which is what gives it that distinctive cherry-red color. Pork doesn’t have quite as much myoglobin as beef does, but it’s still considered red […]

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