Why is Red Meat ... Red?

The video explains that the red juice in rare steak is not blood but a mix of water and myoglobin, a protein that stores oxygen in muscle cells. It differentiates between red and white meats based on myoglobin content, with red meats having more. Cooking affects myoglobin, changing its color and properties, which can indicate freshness. The video also highlights that humans have high myoglobin levels, similar to red meat.

What new insight or understanding did you gain from this video?