While people prepare their favorite meat, in the process of cleaning and cooking, they are horrified by the red liquid, which in 90% of cases leaks from it during processing and they think, that this liquid is blood. When you see this red liquid, you should know that it is usually water, which because of the protein myoglobin, which plays an important role in supplying oxygen to the muscles and body of humans and animals, has turned red.
Usually after heat treatment this so-called colored water turns from red to gray. In cases where we process freshly slaughtered meat, it is possible for muscle fluid to leak from the meat, but it is not blood again.
Many people resort to methods such as soaking the meat, whether it is chicken, lamb or pork, in water with added vinegar or boiling it once or twice to extract the liquid in question, which they believe is blood.
These methods turn out to be futile and pointless, because the liquid itself is not dangerous, much less the method can be considered a way to stop the bleeding of chicken and meat in general.
The blood from the animal's body has leaked at the time of slaughter and after being cleaned in the slaughterhouse, it is hardly found in the packaging of the meat in which it is offered or in the meat itself, ready for consumption.