Red meat (dark meat) describes types of meat that are red when uncooked and dark when cooked, i.e. not white.ß. Red meat includes the meat of most adult mammals and some poultry, e.g. duck. In nutritional science, all meat from mammals is called red meat.
In gastronomy, beef, mutton and horse are referred to as red meat, poultry and rabbit as white meat.ßem meat. The meat of young animals such as calves, lambs and piglets is usually sold as weißes meat, while duck and goose fall under the category of red meat.
The term red meat does not refer to the cooking state of the meat or its colour after cooking.
The concentration of myoglobin determines the colour of the meat. The weiße meat from chicken has less than 0.05% myoglobin, chicken thighs 0.18-0.20%, pork and veal 0.1-0.3%, young beef 0.4-1.0% and older beef 1.5-2.0%.
What are the health benefits and risks of eating red meat is a question many consumers ask themselves. Some answers to these questions can be found in the following reports.
1. Does eating red meat increase the risk of heart disease and cancer?
2. what are the health benefits in red meat?
