Red meat refers to meat that appears red before cooking. Beef, veal, lamb, mutton, venison, and pork are generally considered red meats. According to the United States Department of Agriculture, all livestock are considered red meat.
The color of red meat results from its myoglobin content. Myoglobin is a protein that is responsible for carrying oxygen to the muscles of an animal.
Red meat generally turns brown as it is cooked, although the exact color depends on the type of meat.
Nutrition
Many nutritionists consider red meat less healthy than alternative foods because of its high saturated fat content. In some studies, consumption of red meat has been linked with colorectal cancer.
The food guide pyramid was criticized for not distinguishing between red meat and other types of meat, and the newer My Pyramid recommends that consumers choose lean forms of red meat. The healthy eating pyramid recommends that red meat be consumed sparingly.
Red meat is rich in iron, and it is important for vegetarians and others who do not consume it to find other dietary sources of iron. It also provides protein and vitamins such as zinc, niacin, vitamin B12, thiamin, riboflavin, and phosphorus.
See also
