Many people still believe the pink liquid that seeps from cooked steak is blood, but that’s a common misconception. The red color in both raw meat and the juices on your plate actually comes from a ...

Myoglobin—the first protein for which a 3D structure was determined by x-ray crystallography—still has some tricks up its sleeve, or in its pocket. This is the pocket into which myoglobin’s ...

KANSAS CITY — Few topics are at the heart of what we teach or what people ask most meat scientists about than meat color. Meat color is an important part of meat science, and for many people in the ...

The blood protein hemoglobin and its relative, myoglobin, carry and store life-giving oxygen in many animals. Researchers long thought these complex proteins, with their unique fold, were the only two ...