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Termbeginnerdraft

Myoglobin

Also searched as: muscle pigment

In short: The red pigment in muscle meat. When heated it turns grey-brown, which is why the colour shows how far meat is cooked.

Related entries
Proteins change (denaturation)MeatCuring: salt and nitrite
Sources · 1
  • Harold McGee: On Food and Cooking (2004), Kapitel Fleisch: Farbe