Going to the grocery store to pick up some meat for a cookout, or just to use to make something for dinner.  You grab a package off the shelf in the meat cooler and there is a bunch of "blood" around it.  Yuck, right?

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Well, apparently it isn't really blood.  It is a combination of water and a protein called myoglobin.  I'm somehow still stuck on the yuck part... maybe.  What's myoglobin?

After doing some research on that, I found out that it's what helps ship oxygen to muscle cells.  I'm not sure this is any better than thinking that the red stuff was blood.  Is it really all that different?  Does it matter?  The more the muscles that were used in said piece of meat, the more myoglobin it will contain.

 

I really don't think that sounds any more appetizing than the blood did.  hemoglobin, myoglobin... whatever globin it is, it doesn't sound very appetizing.  Let's just go with chicken.

Happy grilling!