Cecils Column About Rare Meat

I need help. I searched the archive high and low, but I cannot find a thread in Cecil’s column explaining what the red stuff in rare meat really is (as opposed to blood). He had a scientific name for the stuff.

If anybody has a link to this please post it or copy into a reply! I have a heated debate with my sister over what really makes meat red.

Or if you know what the straight dope is, have at it. :slight_smile:

Are you thinking of myoglobin?

Why is white meat white and dark meat dark? (04-Dec-1998)