Red meat is a word in nutrition, which refers to the red flesh before cooking. Red meat is characterized by crude muscle fiber, high fat content, especially the saturated fatty acid content is higher than white meat. Pork had the highest fat content, followed by Lamb and beef. Even lean meat, fat is still quite high, for example, lean meat is * 6.2%, lean meat is 3.9%, lean beef is 2.3%.
Red meat is usually red, and its color comes from myoglobin in mammalian meat. Myoglobin is a protein that can transport oxygen to animal muscles. The color of cooked food can not be used as a criterion for judging whether or not it is red meat. For example, cooked shrimps and crabs are all red, but they can not be counted as red meat. The pork becomes white after cooked, but pork still belongs to red meat.
White meat is a nutritional term, broadly speaking, refers to meat with fine muscle fiber, low fat content, high unsaturated fatty acid content in fat, can reduce the incidence of cardiovascular and cerebrovascular diseases, reduce the threat of cancer. The main difference between red meat and white meat is to see whether the muscle tissue of animals is more fast muscle fiber, or more slow muscle fiber. There are also places where fat meat is called white meat. Here we mainly talk about what is nutritionally called white meat.
Most of the birds belong to white meat pigeons, ducks, geese, pheasants, turkeys, Pearl chickens, ostrich meat and other fish are mostly white meat crucian carp, grass carp, bighead carp, silver carp, salmon, mullet, yellow fish, grouper, hairtail, tuna, cod, salmon and so on. Other kinds of white meat include shells, shrimps, crabs, clams, oysters and so on.