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Reddish meat juice Is the red juice from the medium fried meat blood?
In the restaurant or at the barbecue with friends you are often asked, how you would like his steak. Many people then opt for the only briefly fried, so the "bloody" variant. What is not known to many: The red juice that comes from the meat, is not blood - but colored water.
Important kitchen hygiene
Health experts point out time and again how important it is to pay attention to adequate kitchen hygiene. Caution is especially important when it comes to raw foods, especially meat. Because these can contain pathogenic germs. One measure against such pathogens is heat. Therefore, it is best to roast meat long enough at high temperatures. Some people like their steak but rather "bloody".
Some people like their steak "bloody". But the red juice, which runs from only briefly roasted meat, is not blood, but colored water. (Image: karandaev / fotolia.com) When grilling protect against pathogens
Especially in the summer months it comes again and again to Campylobacter infections. This also has to do with the barbecue season.
Campylobacteriosis usually manifests itself as a severe diarrhea with fever and pelvic spasms, which heals itself after a few days, writes the Federal Institute for Risk Assessment (BfR).
The pathogens are found mainly in raw or insufficiently heated, derived from the animal food. When roasting and grilling, it is important to always pass the meat sufficiently, because only then the germs die off.
According to the BfR, a temperature of 70 degrees must be reached in the core of the meat for at least two minutes.
Animals are bled after slaughter
Some people prefer their steak but only briefly fried. If this is then on the plate and one exerts only slight pressure on it, a red juice comes out of the meat, which at first glance looks like blood.
But the liquid is not blood, but colored water, as explained on the portal "Grillinstructor.net".
The meat you get in the restaurant or at the butcher does not contain any blood. After slaughtering the animals are completely bled, otherwise the meat would spoil very quickly and would be inedible.
Colored water is called blood
As explained on the portal, the meat gets the red color through the myoglobin molecule, which is very similar to the blood pigment hemoglobin. It contains iron and binds with oxygen.
During cooking, the heat releases water from the proteins in the meat and mixes with the reddish myoglobin and turns it red.
This colored water is falsely called "blood". So a "bloody" steak is actually a "watery" piece of meat that still contains enough liquid.
When it is heated further, the water will eventually start to evaporate. Then the red color has disappeared - and depending on the temperature and length of cooking also possible pathogens. (Ad)