So what is the liquid red stuff in the packages of store bought meat?

[Robert-R]

I seem to remember someplace reading that it is not blood.
Haven't come up with much doing a Google search.

 

[Len Dennis]

Tons of answers (googled "red liquid in meat packages")
Heres one:

http://articles.mercola.com/sites/articles/archive/2014/10/25/myoglobin-red-meat.aspx

Water and myoglobin.

 

[KevinJ]

It's a mixture of water and a myoglobin.

 

[Robert-R]

Thanks.
I was thinking it was called purge & used that for one of the search words.

 

[Len Dennis]

I've found that using the simplest, most straight-forward description ( as you did when you posted here) works best in google. If that doesn't work, then get into a bit more detail.

 

[Steve Porter]

It's added weight that we get charged for.

 

[JRAiona]

Kevin and Len are correct. It is called myowater, a mixture of the red myoglobin protein and water in the muscle tissue.

 

[Chris Allingham]

Thanks.
I was thinking it was called purge & used that for one of the search words.

Purge is the meat industry term for this liquid. I wrote about purge in a 2003 article about Enhanced Meat.

 

[Len Dennis]

And when we put it all together and use this phrase definition of purge in the meat industry in google we get the answer you seek. Plus Chris' already informed reply

 

[StanSulli]

Yup. That's right.

 

[Dwain Pannell]

Actually, it's called revenue... for the meat industry. It weights 8 lbs per gal @ whatever you paid for the meat. LOL

 

[Robert-R]

.... the latest thinking in food handling/prep says not to wash the meat. Correct? Is it OK if it's been in a "pool of purge"?
Blot it with paper towels?

 

[Chris Allingham]

.... the latest thinking in food handling/prep says not to wash the meat. Correct? Is it OK if it's been in a "pool of purge"?
Blot it with paper towels?

Yes, just dry with paper towels and proceed with brining, seasoning, rubbing, whatever.

 

[Matthew]

It's added weight that we get charged for.

Exactly... like Beef prices aren't expensive enough... Weigh that and do a dry age and WOW.... $$$$$

 

[PaulFisher]

Interesting...maybe they should just throw in a couple silica packets with meat. That would take care of the "purge".