How exactly is meat classified? What kind of meat are red and white meat?

There are two kinds of muscles - red muscle and white muscle, white meat refers to meat with more white muscle, such as ordinary fish and poultry, and red meat refers to meat with more red muscle, such as ordinary beef, mutton, and tuna! Red meat is a nutritional term that refers to meat that takes on a red color before cooking. For example, pork, beef, lamb, venison, rabbit and other mammal meat are red meat.

Red meat is high in saturated fat. The color of red meat comes from the myoglobin contained in mammalian meat. Myoglobin is a protein that transports oxygen to an animal's muscles.

The color of the cooked food cannot be used as a criterion for judging whether it is red meat or not. No matter what color the beef is made of, it is red meat; Similarly, pork is red meat even though it turns white when cooked!

The so-called red meat and white meat are divided by researchers to analyze the health effects of different colors of meat. This method is based on the color of the meat before it is cooked. Meat that is red before it is cooked is "red meat", including the meat of mammals such as pigs, cows, and mutton, which we often eat; Meat that is light in color before cooking is considered "white meat", including non-mammalian meats such as chicken, duck, goose, fish, shrimp, crabs, oysters, and clams.

White meat, on the other hand, refers to meat that is white before cooking, mainly poultry and some fish, such as chicken, duck, goose, turkey, fish, shrimp, crab, etc. Usually the most intuitive difference between red meat and white meat is color, red meat contains more iron rubrin, which is generally red; However, the content of sweet potatoes in white meat is less, so the color shows the color of the meat itself white. Secondly, because red meat is rich in saturated fatty acids, it is not recommended to eat too much, and excessive consumption can easily lead to obesity in the human body. White meat contains less saturated fatty acids, so moderate consumption will not pose a threat to human health.

The main purpose of the diet is to achieve a balanced and diversified diet, which is conducive to a healthy diet.

I'm a great doctor: meat is divided into "white meat" and "red meat", what is the difference between two types of meat?

The meat, of course, is divided according to the breed of the animal, red meat.

It refers to pork, beef, and mutton, and such meat is relatively red in color, so it is called red meat, and white meat.

It refers to meats such as fish and chicken.

Meat can be classified according to different parts, which can be divided into thigh meat, pork head meat, pork belly, etc. Red meat refers to lean meat, and white meat refers to fatty meat.

Generally, it is divided according to the color of raw meat, and bright red is red meat. Red meat refers to meat that is high in iron and saturated fat; White meat refers to meat that is low in iron and high in unsaturated fat.

Press chickens, ducks, fish, pigs, cattle and sheep ......Divide it like this, and then divide it into the flesh and white meat. Red meat refers to red meats such as pork, beef, and lamb. White meat refers to white meat such as chicken, duck, fish, and shrimp.

Red meat, white meat means as follows:

1. Red meat is a nutritional word that refers to meat that appears red before cooking. For example, the meat of all mammals, such as pork, beef, lamb, venison, rabbit meat, etc., is red meat. Red meat is high in saturated fat.

White meat is meat that turns white before cooking, including fish, poultry (chicken, duck and goose) meat and some seafood.

2. White meat can include birds (chickens, ducks, geese, turkeys, etc.), fish, reptiles, amphibians, crustaceans (shrimps, crabs, etc.) or bivalves (oysters, clams), etc. Although salmon, boiled shrimp and crab, etc., are red, they cannot be counted as red meat. The color of the cooked food cannot be used as a criterion for determining whether it is red meat or white meat, for example, pork is still red meat even if it turns white during cooking.

Red meat refers to meat that appears red before cooking, while white meat refers to meat with fine muscle fibers and a lower fat content. Red meat contains more fat than white meat, and most of it is saturated fatty acids, and white meat has a higher content of unsaturated fatty acids than red meat.

How to distinguish between red meat and white meat.

The most intuitive difference between red meat and white meat is the color of the appearance, red meat is mostly red because red meat contains more iron rubent, and white meat is mostly white.

Red meat is generally the meat of mammals, such as pork, lamb, beef, etc., and white meat generally includes birds, fish, reptiles, amphibians, etc.

Whether it's red or white meat, don't eat just one type of meat for a long time, eat a balanced diet and choose healthy cooking methods to eat.

Red meat and white meat refer to the color of red meat is bright red or dark red, such as mutton, beef, pork and other meats; The color of white meat is meat color or tender white, and it mostly refers to poultry and seafood, such as fish, chicken, duck, etc., which are distinguished by color.

In terms of nutrition, red meat refers to meat that appears red before cooking, and generally speaking, pork, beef, lamb, venison, and all other mammalian meats belong to red meat. In nutrition, white meat is a general term for meat with delicate muscle fibers, low fat content, and high unsaturated fatty acid content in fat. White meat includes poultry such as chickens, ducks, and geese, crustaceans such as fish, reptiles, amphibians, shrimp and crabs, and bivalves such as oysters and clams.

When buying raw chicken, pay attention to the appearance, color, and texture of the chicken. Fresh, hygienic chicken nuggets are about the same size, white and red, bright and smooth to the touch. If the chicken is watered, the meat will appear particularly elastic, with red pinpoints on the skin and jet-black all around.

If you pinch the chicken under the skin with your fingers, you will feel noticeably slippery. Chickens that have been injected with water will feel uneven on the surface when touched by hand, as if there are lumps, while chickens that have not been injected with water will feel smooth to the touch.

When buying pork, do not buy pork with too thin and fluffy subcutaneous fat. Under normal circumstances, the subcutaneous fat layer of "Clenbuterol" pigs is obviously thinner due to the growth of medicine, usually less than 1 cm; Normal pigs will have a layer of fat between the skin and the lean meat, and the fat is 1 cm 2 cm, so be careful if it is too little.

Red meat and white meat refer to the color of red meat is bright red or dark red, such as mutton, beef, pork, etc., and the color of white meat is meat color or tender white, such as fish, chicken, duck, etc., which are distinguished by color.

Red meat fiber is relatively coarse and hard, rich in saturated fat, which is also the reason why red meat is considered unhealthy, long-term eating will increase the incidence of chronic diseases, such as high blood lipids, cardiovascular and cerebrovascular diseases, etc., obese and chronic disease patients should eat less. However, red meat is also rich in minerals, which can help people with anemia to replenish iron.

I'm a great doctor: meat is divided into "white meat" and "red meat", what is the difference between two types of meat?

Red meat refers to meat with a relatively high fat content, such as pork, beef, lamb, etc.

White meat refers to meat that contains a lot of protein, such as fish, shrimp, chicken, etc.

I'm a great doctor: meat is divided into "white meat" and "red meat", what is the difference between two types of meat?

Min sells red meat, as the name of Chun Nazhi suggests, generally refers to the meat that appears red before cooking, is a nutritional word, corresponding to white meat, red meat contains high saturated fat, should not be eaten in excess, otherwise it may affect human health.

1. Red meat refers to the meat of mammals, such as pork, beef, mutton, rabbit meat, venison, donkey meat, horse meat, etc., which are red before cooking.

2. In addition to unprocessed mammalian meat, some processed and red-colored meat also belongs to red meat, such as bacon, sausage, ham, sausage, luncheon meat, etc.

1. Different appearance: red meat is red before cooking, white meat is mostly white before cooking, and white meat generally includes the meat of birds, fish, reptiles, amphibians, crustaceans, bivalves and other animals.

2. Different nutritional value: red meat has a higher content of saturated fat, in addition to being rich in zinc, vitamins, thiamine, phosphorus and other substances, and white meat has a higher protein content, compared with red meat, the fat content is lower.