Red Meat

Red meat relates to red/white meat category (not to confuse with dark/white meat category).

Red meat has darker color due to a higher amount of myoglobin in the muscle tissue. Due to this characteristic, meats such as beef, veal, lamb, and pork are considered red meats. Pork is actually darker in color when uncooked, but becomes lighter when cooked, so may be confused as white meat. The color of the meat, however, is not used strictly to determine whether the meat is red or white. Generally the meat from all livestock animals are considered as “red meat”. (1)Fresh Pork from Farm to Table. United States Department of Agriculture. USDA. Available here.

Poultry (chicken, turkey, duck, and goose) and fish are considered as white meat even though the breast of the duck and goose has more myoglobin which is why it is dark red in color. (2)Duck and Goose from Farm to Table. United States Department of Agriculture. USDA. Available here.
Please note that information about fish is located in the Fish and Seafood section on this website.

References   [ + ]

1. Fresh Pork from Farm to Table. United States Department of Agriculture. USDA. Available here.
2. Duck and Goose from Farm to Table. United States Department of Agriculture. USDA. Available here.

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