To differentiate between red and whitle meat is not merely on
the color perceived by the eyes although for most of them you can.
The actual definition of these meat is the myoglobin(a kind of
oxygen transporting protein found in animals similar to the
Haemoglobin in our blood which makes it look red) Hb is found in
blood while myoglobin is found in muscles. The lifestyle of the
animal will give us an idea what 'color' its meat is.....for
instance Cow produce red meat because it has slow movement and
myoglobin is there to store the excess oxygen needeed to produce
ATP(energy) for the slow movement. Chicken has white meat as it has
relatively fast movement in the case of running about so ATP
production is higher rate and oxygen is constantly being used up
and no need to be stored up...little amount of myoglobin renders
the meat white. Most fishes are whitle meat even for salmon, pork
etc and beef, mutton are some examples of red meat.
Red meat as i said are high in myoglobin (and so high concentration
of Iron) and is good for people who need more iron. It is also
higher in proteins since the creatin present are higher.
Oh man!!! MUst be A level Biology!!! =p
