{{ profileData.stats.submittedAnswerCount }}
{{ profileData.stats.helpfulnessScore }}
Food
Why does meat turn brown?
1
This answer applies to Red meat only. As the internal temperature of the meat rises above 140 degrees, however, myoglobin loses its stability and forms a new molecule called hemichrome. Hemichrome is the compound that gives medium-cooked red meat its slightly browned color.
LIVE
18
Rating
