→Subscribe for new videos every day! https://www.youtube.com/user/TodayIFoundOut?sub_confirmation=1 →How "Dick" came to be short for 'Richard': https://youtu.be/BH1NAwwKtcg?list=PLR0XuDegDqP2Acy6g9Ta7hzC0Rr3RDS6q Never run out of things to say at the water cooler with TodayIFoundOut! Brand new videos 7 days a week! More from TodayIFoundOut Why Do Lobsters Turn Red When Cooked? https://youtu.be/6id5DE5JIwo?list=PLR0XuDegDqP0HjtNM-IuWjliZeLoLVNan Why Does Garlic Make Breath Smell Bad? https://youtu.be/AD6yUfZAHVw?list=PLR0XuDegDqP0GESJ0DgpgTcThLJVEbFs8 In this video: This is thanks to a protein called myoglobin, which also is what makes the raw red meat look red, not blood, as many people think. Myoglobin is a protein that stores oxygen in muscle cells, very similar to its cousin, hemoglobin, which stores oxygen in red blood cells. This oxygen store is necessary for muscles which need immediate oxygen for energy during continual usage. Want the text version?: http://www.todayifoundout.com/index.php/2011/02/why-red-meat-turns-brown-when-cooked/ Sources: http://www.fsis.usda.gov/factsheets/Color_of_Meat_&_Poultry/index.asp http://en.wikipedia.org/wiki/Myoglobin#Meat_colour http://en.wikipedia.org/wiki/Red_meat http://en.wikipedia.org/wiki/Temperature_%28meat%29 http://meat.tamu.edu/faqs.html http://www.misconceptionjunction.com/index.php/2010/07/the-red-juice-in-raw-red-meat-isnt-blood/ http://weightlossbody.com/food-groups/red-meat