Why do different types of meat get different colours when they’re cooked?

Why do different types of meat get different colours when they’re cooked?Beef turns dark brown, pork light brown and chicken turns white. Most fish are also white, except for Salmon and some other red fish. What makes the difference in the colour?

Its down to a chemical called myoglobin. Myoglobin is a bit like haemoglobin, the red coloured stuff that ferries iron around in the bloodstream, except myoglobin is locked up in muscle (and meat is muscle). Red meat contains a lot more myoglobin than white meat, as the muscles that tend to be red are the ones most active in an animal. The legs of a standing animal will be redder, and have more myoglobin, as the muscle has been tuned up for long term activity.

Muscles that aren’t used as often, fast-twitch muscles, tend to have low blood supply, little myoglobin, and therefore little colour (white meat). Chicken breast and wings don’t get a huge amount of use (as chickens don’t fly), and so they are white muscle.

With fish, most of our salmon has a red colour because we tend to buy farmed salmon, and to keep the meat looking a healthy colour the fish are fed astaxanthin. They would get this in the wild environment from yeast and from algae, it’s an antioxidant similar to the chemical which makes carrots orange. Shrimps eat the algae, salmon eat the shrimps and the colour passes through the food chain.

Why is urine yellow? Is it usually yellow in most species, just mammals? It’s mostly water so why is it yellow?

Why is urine yellow? Is it usually yellow in most species, just mammals? It’s mostly water so why is it yellow?

The yellow colour is because of the stuff that makes your blood red. When we break down red blood cells which last about 120 days the haemoglobin makes a protein which has a iron atom at the centre. That protein gets broken down into something called bilirubin. Bilirubin is dumped out of the body by the liver. The liver metabolises the bilirubin bit by adding sugar to make it dissolve in water, puts in bile and your bile then gets squirted into your small intestine to help it reabsorbs fats. The bilirubin, because it has sugars stuck on it becomes broken down by bacteria. The bacteria metabolise the molecule and they turn it into something which is called urobilinogen. Urobilinogen gets reabsorbed further down the small intestine. Unlike bilirubin, which is not very soluble in water urobilinogen is very soluble but it’s a brown colour. The urobilinogen goes round the blood stream again but when it goes round in your blood stream again but when it goes through you kidney, because it’s soluble in water, it moves out through the kidney in the same way as the other things that go into urine do and it goes into your urine. Because your urine is a concentrate of plasma you take water back but leave the products that have got filtered behind and it builds up in the urine and adds this brown colour. So urine goes darker and darker. The more dehydrated you are the darker it is because the concentration is higher.
It may be a bit of it’s riboflavin as well because if you take a lot of B vitamins you just wee them out. I think, riboflavin, when it’s dissolved in water is very yellow as well