Is duck meat red meat and is duck meat red or white?

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.

Conversely, the meat of non-mammals such as birds (chickens, ducks, geese, turkeys, etc.), fish, reptiles, amphibians, crustaceans (shrimps, crabs, etc.) or bivalves (oysters, clams, etc.) is not red meat (which can be counted as white meat). Although salmon and boiled shrimp and crab are red, they cannot be counted as red meat.

Duck meat is white meat. White meat can include birds (chickens, ducks, geese, turkeys, etc.), fish, reptiles.

Amphibians, crustaceans (shrimp, 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.

Raw material introductionDuck belongs to the phylum Vertebrates.

Ornithischia Gooseformes, ducks, are made up of wild mallards.

and spot-billed ducks. Among them, there are two main types of ducks: one is: Muscovy duck, also known as tumor head duck, foreign duck. During the breeding season, male ducks can give off a strong musky smell.

smell, so it is also called musk duck. One is: water duck is also known as clam duck, and the scientific name is mallard.

The above content refers to Encyclopedia - Duck Meat.

The above content refers to Encyclopedia - White Meat.

White.

Ducks are scientifically considered white meat because of their myoglobin content and the classification of poultry.

However, it is usually darker in color than most parts of chicken and turkey, and it is cooked differently. Therefore, duck can be considered a type of red meat by culinary standards.

It doesn't matter if it's white or red, duck is a healthy meat option to incorporate into our balanced diet.

Nutrition of duck meat.

Duck meat has a high nutritional value and a much higher protein content than livestock meat. And duck meat fat, carbohydrates.

The content is moderate, especially the fat is evenly distributed in the tissues of the whole body. The fatty acids in duck meat are mainly unsaturated fatty acids and low-carbon saturated fatty acids, and the amount of saturated fatty acids is significantly less than that of pork and mutton.

Studies have shown that the fat in duck meat is different from butter or lard.

The ratio of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids is close to the ideal value, and its chemical composition is similar to olive oil, which has the effect of lowering cholesterol, is beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases, and is worried that too much saturated fatty acid intake will form atherosclerosis.

is especially suitable.

Duck meat is white meat. White meat in a broad sense refers to meat with delicate muscle fibers, low fat content, and high content of unsaturated fatty acids in fat, including birds, fish, reptiles, amphibians, crustaceans, bivalves, etc.

Duck meat has a high nutritional value and a much higher protein content than livestock meat. White meat is one of the most common meats in our lives, and the color of the food after cooking cannot be used as a criterion for judging whether it is red or white meat. White meat is rich in protein and less fat than red meat.

Suitable for duck eaters:

1. It is suitable for people who have heat and fire in the body; People with low-grade fever, weak constitution, loss of appetite, dry stools, and edema are better fed. At the same time, it is suitable for malnutrition, postpartum weakness, night sweats, spermatozoa, women with low menstruation, dry throat and thirst; It is also suitable for cancer patients and people with diabetes, liver cirrhosis ascites, tuberculosis and chronic nephritis edema after radiotherapy and chemotherapy.

2. For body deficiency and cold, cold caused by not thinking about eating, stomach cold pain, diarrhea is thin, low back pain and cold dysmenorrhea, obesity, arteriosclerosis, chronic enteritis should eat less; Not suitable for people with colds.

Normal duck meat is white after cooking, duck meat turns red after cooking for a long time, poultry meat **guess is pale yellow or white, and the meat color is red in white. With longer storage time, the flesh color will gradually turn reddish-brown due to the oxidation of myoglobin.

The darker the color, the less edible it is. And when the surface of the meat turns gray or gray-green, or even white or black spots appear, it means that the microorganisms have produced a large number of metabolites, and such meat cannot be eaten.

1. Duck meat is white meat.

2. Red meat is rich in iron, and vegetarians and people who do not eat red meat should eat more iron-rich foods. Red meat is also rich in protein, zinc, niacin, vitamin B12, thiamine, riboflavin and phosphorus, etc., and the vitamins in red meat can also promote human growth and development, and will not raise people's cholesterol.

3. Red meat refers to meat that is red before cooking, specifically pork, beef, mutton, venison, rabbit, etc. The vast majority of mammalian meat is red meat. 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.

4. Red meat is characterized by coarse and hard muscle fibers and high fat content, especially the content of saturated fatty acids is higher than that of white meat. Among them, pork has the highest fat content, followed by mutton, and beef is the lowest. Even in lean meat, there is still a considerable amount of fat, for example, the fat content of lean pork is lean, the lean meat of sheep is, and the lean meat of beef is.

5. In terms of the amount of protein, the protein content of chicken and duck meat is as high as about 20%, which is nearly higher than that of pork and beef, and it can be called a high-quality and sufficient protein. The meat is delicate, plump and delicious, and the fish is the best among white meats.

It's normal for duck meat to have a little red.

Duck meat, which refers to the meat derived from ducks, is one of the most common meat products in the world, and it is also an excellent food for people to supplement.

The nutritional value of duck meat is similar to that of chicken, and the nutritional value is very high, and the protein content in the edible part of duck meat is about 16 25, which is much higher than that of animal meat. The white matter of duck meat and eggs is mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains collagen and elastin that dissolve in water, in addition to a small amount of gelatin, and the rest is non-protein nitrogen.

People with heat in their bodies should eat duck meat. People with weak constitution, loss of appetite, fever, dry stools, and edema are more beneficial to eat. Folklore also says that duck is the "holy medicine" for tuberculosis patients.