Nutrition Myths

Tag - myoglobin

Myoglobin

Myoglobin is a protein contained in the skeletal muscles and heart and has oxygen attached to it. When muscles are used for a longer period of time (for example, during exercise) they consume the available oxygen. Myoglobin provides muscles with...

White Meat

White meat may refer to either of two, often-confused categories: The red/white meat category indicates a group of animals with low amounts of myoglobin in the muscles, such as poultry and fish. This group of animals is established by the USDA and...

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...