Meats are composed mainly of water, protein and fat. They are the main source of protein for those who are omnivores. There are two categories of meat, often confused due to the similar naming: “red/white meat” and “dark/white meat”. These categories are based on a similar criteria the color of the meat that varies due to the different amount of myoglobin in the muscle tissue.
The “red/white meat” category refers to a specific group of animals set by the industry and in general has more myoglobin, while “dark/white meat” refers to the type of the muscle of a particular animal.
Meat is a great source of energy, vitamins B12 and D3 (in the liver), a full range of essential amino acids, carnosine, creatine, zinc, phosphorus and lipoic acid. (1)Williams PG. Nutritional composition of red meat. Faculty of Health and Behavioural Sciences – Papers. University of Wollongong. Available here.
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|1.||↑||Williams PG. Nutritional composition of red meat. Faculty of Health and Behavioural Sciences – Papers. University of Wollongong. Available here.|