Stewing is a moist heat cooking process much like braising except that the meat, vegetables or fruit is totally immersed in liquid rather than being only partially immersed as it is with braising. (Adapted from US Meat Export Federation. 2013. Stewing. https://www.usa-beef.org/for-consumers/cooking-tips/)
A metalloprotein is a protein with a metal ion within its structure, such as haemoglobin (Hb), which contains iron. (Euramet. 2016. Metrology for metalloproteins. https://www.euramet.org/research-innovation/search-research-projects/details/project/metrology-for-metalloproteins)
