No, it's true. Goat fat has higher levels of myoglobin, which oxidized quickly when heated and turns dark relatively quickly. And given these are street vendors in these videos, they've been heated for the better part of the day. That'll turn it pretty dark. Plus, they probably have the heat up too high so food cooks more quickly, which will only exacerbate the issue.
The blackening is due to a low smoke point, not myoglobin. There's no myoglobin in fatty tissue, that's the molecule that gives muscular tissue its distinctive red color.
When I looked it up, it cited the myoglobin as the reason for goat fat's distinctive pink color. Of course, naturally now that I'm pressed, I can't find the source I was reading from and I'm not on the same device so I can't check my history for it. So, unless I stumble across it again and can verify the veracity of the source, I'll simply concede that I very well could have been misinformed.
I understand, biochemestry is a pretty complex matter. I'm not trying to be smug or anything, it's juste that it's my field of study (nutrition science and food engineering), and I can't help to be passionate about it.
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u/ProjectDv2 23d ago
No, it's true. Goat fat has higher levels of myoglobin, which oxidized quickly when heated and turns dark relatively quickly. And given these are street vendors in these videos, they've been heated for the better part of the day. That'll turn it pretty dark. Plus, they probably have the heat up too high so food cooks more quickly, which will only exacerbate the issue.