Why is beef so different from chicken or pork? It’s just muscle and they all have the same diet so what makes the texture and taste so different?
In: Biology
In the blood there are red blood cells which contain haemoglobin to transfer oxygen, in muscles cells in darker meat (like beef) there is another iron based factor called myoglobin, which stores oxygen directly in the muscles which influences the flavour of the meat. https://youtu.be/t6kQhilO04c
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