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Meat turns brown when you cook it because of a protein called myoglobin, which is also what makes red meat red, not blood. So how does the myoglobin end up making the meat turn brown when cooked? This darkening effect is due to the oxidation state of the iron atoms in myoglobin. When the myoglobin is exposed to oxygen, before you cook the meat, the iron atom oxidation level is +2 and it is bound to a dioxygen molecule (O2), which makes the meat appear bright red. As you cook the meat, this iron atom loses an electron and goes to a +3 oxidation level with this process ending up turning the meat brown. So now you know why meat turns brown!

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