Red meat
Red Meat
Red meat (/rɛd miːt/), from the Old English rēad for red and mete for food, is a term used to describe the meat of mammals, which is typically redder than that of birds. This is due to the high levels of the protein myoglobin in the muscle tissue of these animals.
Definition
Red meat is defined as any meat that is red when raw and not white when cooked. In culinary terms, only flesh from mammals or fowl (not fish) is classified as red or white. In nutritional science, red meat is defined by the effect of eating this type of meat on human health.
Types of Red Meat
Red meat includes, but is not limited to, the meat from the following animals:
- Beef - meat from cattle
- Veal - meat from young cattle
- Pork - meat from pigs
- Lamb - meat from young sheep
- Mutton - meat from adult sheep
- Goat - meat from goats
- Venison - meat from deer
Health Effects
There is ongoing debate about the health effects of red meat. Some studies suggest that consuming large amounts of red meat can increase the risk of heart disease and certain types of cancer, while others suggest that red meat is a good source of important nutrients like protein, iron, and vitamin B12.
See Also
External links
- Medical encyclopedia article on Red meat
- Wikipedia's article - Red meat
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