00:00Why does tuna look black when it's cut? And why is that part removed?
00:02The reason is that tuna muscle contains a large
00:05amount of a protein called myoglobin. This protein stores oxygen in the muscles because of the high
00:10myoglobin content, tuna meat appears dark red or even black. This darker portion also has a bitter
00:15taste which is why it is cut off and removed. Like the video and subscribe to the channel.
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