In gastronomy, red meat is commonly red when raw (and a dark color after it is cooked), in contrast to white meat, which is pale in color before (and after) cooking.[1][2] In culinary terms, only flesh from mammals or fowl (not fish) is classified as red or white.[3][4] In nutritional science, red meat is defined as any meat that has more of the protein myoglobin than white meat. White meat is defined as non-dark meat from fish or chicken (excluding the leg or thigh, which is called dark meat).
Excessive consumption of red meat, both unprocessed and especially processed types, has been associated with negative health outcomes.
- ^ "Red Meat". thefreedictionary.com.
- ^ "White Meat". thefreedictionary.com.
- ^ Reinagel M (2 January 2013). "Color Confusion: Identifying Red Meat and White Meat". Academy of Nutrition and Dietetics. Archived from the original on 30 December 2016. Retrieved 29 April 2017.
- ^ Larousse Gastronomique, first edition