With summer barbecue season in full swing, the WSU Insider dug into the Ask Dr. Universe archives for this hunger-inducing 2017 article.

Washington State University animal scientist Jan Busboom sat down with the fictional feline Dr. Universe to answer a question from Seattle about why meat browns when we cook it.

Part of the reason involves Myoglobin, a protein that delivers oxygen to the cells that make up muscles, but the full answer is far juicier.

Visit the Ask Dr. Universe website for answers to more tough questions from curious elementary and middle school students.