Is it useful to retain the myoglobin of meat which has collected as a fluid at the bottom of the container?
This is in India. I purchase fresh meat (chicken/beef) from the shop and sometimes keep it in the freezer until I'm ready to pressure-cook it on some other day.
I noticed that after thawing it in the fridge for a day, there was a red liquid that collects at the bottom of the container. I assumed the freezing process squeezes the meat and that causes the blood in it to flow out (silly me). This answer says it's myoglobin. Wikipedia says...
The released myoglobin is filtered by the kidneys but is toxic to the renal tubular epithelium and so may cause acute kidney injury
...but I'm hoping that's myoglobin in the bloodstream, and not a part of digestion.
I searched for research papers to check for safety of consuming myoglobin, and came across this paper that says...
As internal cooking temperature increased soluble myoglobin content decreased with a corresponding increase in percent myoglobin denatured. Percent myoglobin denaturation values ranged from 0 (raw chops) to 77.30% in mutton chops cooked to 79 °C internal temperature.
Couldn't find much else on the safety aspect, but since it gets denatured, I'm assuming it'd be safe.
However, all this literature appears to refer to the myoglobin within the meat that gives it a flavour and juiciness. What about the liquid at the bottom of the container that contains myoglobin? Is it useful to retain it or is it better to just drain it away since it is separated from the meat already?
Best Answer
The quote in the Wikipedia article you link to:
The released myoglobin is filtered by the kidneys but is toxic to the renal tubular epithelium and so may cause acute kidney injury
is myoglobin released due to Rhabdomyolysis, so your own muscles affected by this disease can cause kidney injury, not the meat (also muscle tissue) you're eating.
Having said that, I haven't found any useful purpose for the liquid that gets separated from frozen meat. I've tried:
- pouring it op top of the meat when cooking
- adding it to gravy
- using it as stock
- ...
and it coagulates, doesn't give any good taste so I consider it not very useful, so nowadays, I throw it down the sink when someone gives me a piece of frozen meat to cook.
Note: Freezing changes the texture and taste of the meat, and it's easy to get fresh meat where I live
Pictures about "Is it useful to retain the myoglobin of meat which has collected as a fluid at the bottom of the container?"
What happens to myoglobin when cooking?
When cooked, myoglobin separates from its iron and forms a \u201chemichrome\u201d pigment, also brown/tan-ish. When myosin and actin, muscle-movement proteins, are cooked, they unfold and form intricate knots\u2014a similar chemical process occurs when you cook an egg.What happens when you add myoglobin water?
When the water seeps out, the protein that gives meat its color (myoglobin) flows out with the water. That protein gives the purge its color. Although it's similar to the protein that gives blood its color (hemoglobin), it is not blood. The liquid in a package is similar to what you find when you cook a steak.Should you drain blood from meat?
It sometimes is also called purge (blood appearing liquid in a meat package). It is safe to cook and eat this liquid with the rest of the ground beef.When storing meat What is a good method?
Meat should be stored in the coldest part of the refrigerator. As storage temperatures approach 40\xb0F perishability increases. Rapid growth of bacteria begins at about 50\xb0F. Meat in-transit from the place of purchase, or left to thaw at room temperature, invites the growth of spoilage organisms.More answers regarding is it useful to retain the myoglobin of meat which has collected as a fluid at the bottom of the container?
Answer 2
My experience, so just opinion, myoblobin will turn to the gelled like, gooey substance under heat. Not a pleasant texture, and not for me a pleasing flavor either. That is one its own so I tend to discard any which pools around the meat. Also, if attempting to sear meat in a pan which is not hot enough, the liquid from excess myoblobin can add to the steaming effect and lead to lower quality pale grey protein.
The other side though, small amounts I have found help in creating a more flavorful crusty sear, provided your heat is high enough. Therefor, I myself tend to not wash or pat dry, or if I do I will then salt and allow the meat to sit and dry out a little more to help with the sear.
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