About white meat and red meat...?!
About white meat and red meat...?
What all does come under white meat and what all under red meat???? thank you...
Answers:
White meat refers to any lighter-colored meat, often contrasted with red meat. White meat or light meat also refers to the lighter-colored meat of poultry as contrasted with "dark meat".
The exact definition of white meat varies by time, place, and culture, but domestic chicken and rabbit are invariably considered "white", while the meat of adult mammals, such as beef, mutton, and horse is invariably considered "red". The meat of young mammals such as veal and milk-fed lamb, and that of pork is traditionally considered "white"; while the meat of duck and goose is considered "red",[1] though the demarcation line may be changing. Game is sometimes put in a separate category altogether (French viandes noires 'black meats').
A newer definition in the United States emphasizes not the appearance and strength of taste, but the fat content, making "white meat" synonymous with "lean meat"; traditionally "white" meats such as lamb and veal are reclassified as "red". Sometimes, even fish and seafood, including fatty and dark-fleshed fishes such as salmon, mackerel, and tuna, may be considered "white meat".[citation needed]
Meats which are red when raw and turn white on cooking, like pork, are now categorized by the United States Department of Agriculture as red meats, but producers and consumers may continue to categorize them as white meat.
Given current nutritional concerns, meat producers are eager to have their products considered as "white". Thus, the National Pork Board in the United States has positioned pork as "the other white meat", alongside poultry.
White and dark poultry meat
Within poultry, there are two types of meats - white and dark. The different colors are based on the different locations and uses of the muscles. Dark meats occur in the legs, which are used to support the weight of the animals while they move. These muscles are designed to develop endurance for long-term use and contains a large amount of myoglobin, allowing the muscle to use oxygen more efficiently for aerobic respiration. In contrast the white meat, generally found within the breasts of the birds, are used for quick bursts of power which requires little of the meat-darkening myoglobin. Note that this holds for ground-based bird like chickens and turkeys - birds which use their chest muscles for sustained flight (such as geese and ducks) have dark meat throughout their bodies
Beef is an important part of a healthy diet. Shopping for the different cuts of meat can be difficult sometimes, especially if you don't know the nutritional value of the beef. In this section, we will show you the following:
Different cuts of beef
Most American cattle breeds are descendents of animals imported, possibly by the Vikings, during the early 1000s. Columbus and other early explorers also brought cattle on board their ships. Today, over 100 million head of cattle live in the United States and Canada. Beef is available in many different cuts, including steaks, roasts, brisket, stew meat, and ground beef. Tender cuts come from the ribs and loin. Tougher cuts come from the rump and shoulder. Prime beef has thin layers of fat, called marbling, running visibly through the muscle. Choice beef has little or no marbling but a layer of pinkish fat on the outer edges.
The Importance Of Beef
Many of us are trying to eat healthily. We are adding more whole grains and fresh vegetables to our diets, and eating less saturated fat. Beef is part of a healthy diet. Beef makes a meal filling, satisfying, and festive. Think back to the wonderful standing rib roasts of Christmas past, those made-to-order steaks for the annual 4th of July barbecue, or mom's famous spaghetti and meatball special. Beef is what makes the meal memorable. You can still enjoy these classics. Remember, while red meat does contain a fair amount of fat, it is also a concentrated source of protein, vitamins, and minerals. Eaten in moderation, it can be a part of a well balanced diet.
Beef is divided into primal cuts. From these larger sections, your butcher makes smaller cuts suitable for individual or family size portions. Different cuts require different treatment. For instance, chuck makes an excellent roast, but will be tough and chewy if pan-broiled. With this in mind, we have prepared this handy chart. The following is by no means an exhaustive list of the possible divisions of each section, but will give you some idea of the special characteristics and uses of each area. Besides being a simple anatomy lesson, it will help you make sense of that long meat counter.
Nutritional Breakdowns - Which Cut Is Best?
Each cut has a different amount of calories, protein and fat. As a bodybuilder, the choice you make can make a big difference. Check out the table below. Highlights of the best from this table are below the table.
NOTE: Beef does not contain any carbohydrates.
Cut Type Grams Protein Grams Fat Calories
------------------------------...
Chuck, 3 oz. 23.2 20.2 282.2
Ribs, 3 oz. 18.6 25.1 306.1
Short Loin, 3 oz. 19.7 19.8 262.6
Sirloin, 3 oz. 23.6 13 219.3
Flank, 3 oz. 22.4 10.6 192.1
Round, 3 oz. 25.6 8.1 183.6
Beef Brisket,3 oz. 21.3 24.2 309.4
Corned Beef Brisket, 3 oz. 15.4 16.1 213.3
Although most of the beef cuts are pretty good when eaten in moderation, the Round cut is by far the best! It has the highest protein AND the least fat.
white meat: pork, chicken, rabbit, snake.....
red meat: beef, lamb, bear....
I agree with gator but he forgot that gator is considered white meat though in some areas it is dark meat not "red".
How to identify good and bad pork? First, look at the color. Good pork or pale red color was red, the color of the pork insecurity is often scarlet or purple. Pig fat thickness appropriate (general should be about 33% of the total) is clean and white, no yellow fat color, meat carcasses in a test site for health Chapter pork. In addition, it could also cook it the way to identify bad meat into a pot of water burning many no pork, she taste, nor the thin broth and the fatty layer, and then blow a bite of meat are strong, crude fiber. Fresh pork skin was white, fat white and shiny. Muscle was red uniform surface-slightly wet or dry, but close, hands, good elasticity, massage sag immediately recovery, with the inherent fresh pork, Hong odor. Normal meat was a solid sense after thawing muscle color, smell, the water content were normal without odor. And feed the poor quality meat caused a wastewater odor or drugs; Pathology induced by fat, skatole, corruption, and other strange sweet smell. Sow seed companies over red muscle, connective tissue, toughness, which is difficult to fry chicken bones or, worse taste. Injection or meat is pale ash gray, light green, meat surface water leakage, fingers touching the surface of the meat Nonstick hand. Frozen pork thawing after the massive pink bloody water outflow. Dead carcass pork skin was purple hematoma, fat gray red, black vascular clot, death duration different smells are different.
http://www.inkyoyo.com/how-to-identify-g...
white- pork, chicken, fish, turkey,rabbit
red- beef, lamb,