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The Thin Line Between Red Meat and White Meat


The amount of myoglobin in the animal’s muscle is the fundamental difference in colour between red and white meat.

Myoglobin is a protein found in muscle tissue that binds to oxygen and converts it to energy.

When myoglobin comes into contact with oxygen, it generates a brilliant red tone, which is the principal pigment responsible for meat’s colour.

The difference in colour between red and white meat is due to the presence of more myoglobin in red meat.

Different factors, such as the animal’s age, species, sex, food, and activity level, might affect the colour of the flesh.

Exercised muscles, for example, have a higher myoglobin content because they require more oxygen to function. As a result, the meat produced by them will be darker.

Furthermore, differences in meat colour may occur as a result of packaging and processing procedures.

Raw meat from cattle, lamb, pork, and veal should have a surface colour of cherry red, dark cherry red, greyish-pink, and pale pink, respectively. The colour of raw poultry can range from bluish-white to yellow.

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By the way, we’ve been using the word myoglobin quite often, what is it? Myoglobin is the protein responsible for meat’s red colour, and it’s the main factor when classifying red and white meat. red meat has more myoglobin than white meat.

Now to the truth we’ve all been waiting for: 

Why is Red Meat Bad For You?

Fat, iron, zinc, phosphorus, creatine, and B- vitamins including thiamin, vitamin B12, niacin, and riboflavin are abundant in red meat. This is a good source of lipoic acid as well. Vitamin D is found in smaller amounts in red meat. Heme iron is the iron found in red meat. When compared to iron from plant sources, this is easily absorbed by the body. B12 is good for a healthy nervous system, B6 is good for a powerful immune system, zinc helps boost muscle mass and promote brain health, and riboflavin is beneficial for the eyes and skin.

Although red meat contains all of these nutrients, excessive consumption may increase the risk of diseases such as colorectal cancer, pancreatic cancer, prostate cancer, and gastric cancer. This is due to the carcinogenic chemicals that arise as a result of the high temperature of the environment.

Unprocessed red meat cuts with less fat, such as sirloin steaks or pig tenderloin, may be healthier than others. This is because they are unprocessed and contain no added salt, oil, or preservatives.

Processed red meats, such as bacon, hot dogs, sausage, bologna, salami, and other similar meats, appear to be the most dangerous to one’s health.

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Is There Any Atom of Healthiness in Red Meat?

The answer is Yes, Red Meat contains iron, vitamin B-12, and zinc, all these are elements found in red meat that are good for your health.

The main dietary sources of vitamin B-12 are animal-based foods like meat and dairy. As a result, those who eat a vegetarian or vegan diet may need to supplement with B-12 to avoid developing B-12 deficiency anaemia.

The nutritional content of a particular cut of meat can be influenced by a number of factors. Cuts from different areas of the animal, for example, have variable calorie and fat levels. The nutritional value of the meat can also be affected by the farmer’s methods of raising the animal, the animal’s diet, and even the animal’s age and sex.


What is an appropriate amount of red meat?

The amount of red meat that is considered healthy varies per organization.

According to the World Cancer Research Fund and the American Institute for Cancer Research (AICR), people who eat red meat should limit their consumption to three servings per week. This equates to 12–18 ounces every week. They also advise eating processed meat in moderation, if at all.

They clarify that while meat can be a good source of nutrients, people do not need to eat red or other types of meat to be healthy. “People can acquire adequate protein from a blend of pulses (legumes) and cereals (grains),” they claim.

Why White Meat is A Healthier Alternative

White meat contains less fat and is a healthier form of protein; it is ideal for people on low-calorie diets who want to lose weight quickly. Its ingestion produces a significant sense of satisfaction. White meat has qualities more similar to vegetable fats than animal fats and is primarily found in the skin, making it easy to eliminate. 

Low Heart Rate Issues

White meat, unlike red meat, does not appear to be linked to an increase in the incidence of heart issues; rather, its consumption is linked to a decreased risk of significant heart disease and a lower death rate, owing to its nutritional profile of low cholesterol and sodium content.

Bottom Line

White meat is more appropriate for everyone: its high digestibility makes it perfect for children, the elderly, and those recovering from illness. Heart disease and hypercholesterolemia are aided by the nutritional qualities, particularly the low saturated fat level. Compared to Red Meat which are usually the cause of terrible illness.

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