March 23, 2016

Did you know that the ring of pink flesh for smoked meat is a sign of good barbecued meat? Myoglobin is an oxygen binding protein that makes the color of meat red. When you cook the meat, the meat usually turns brown because the myoglobin becomes denatured. When you smoke meat in a barbecue, the gas produced (nitrogen dioxide) is absorbed and produces nitric oxide. This binds with the myoglobin and locks in the pink color, preventing the meat from turning brown.