When we buy fresh raw meat and we definitely noticed that we thought there was liquid blood. Not us assume himself but everyone else also say that was blood? Wide in the picture above. But actually it is not the blood that we believe in this. OMG!
Red liquid is actually a protein called myoglobin. Its function is to store oxygen in muscle cells. And this protein that makes "color" red meat and also provide the same color of the liquid which we thought was blood. Do you understand?
When we cook, myoglobin changes color to brown. That's a sign we know the meat is cooked.
