Module 10-red meat, white meat Flashcards
how is meat often broadly classified
Meat is often broadly and, rather vaguely, classified as red meat and white meat
what is red an white meat referred to
In general, red meat refers to the meat of mammals and white meat comes from poultry and fish and meat from poultry is further distinguished as being light or dark
what is the reason for the original distinction of red and white meat
The original distinction stems from early regulatory acts established to ensure the safety of meat products which, at that time, addressed trade in mammalian meats collectively called red meats. Later, when poultry became a commonly traded commodity, the term white meat was used to distinguish it from the previously identified red meat
what is included in Canadas red meat industry
Canada’s red meat industry includes beef, veal, pork, lamb, mutton, goat, rabbit, horse, venison and bison.
how does red and white meat vary nutritionally
Nutritionally, the designations of meat as red or white are ambiguous at best and using them to delineate nutritional differences between meats is not useful
what is the distinction of red and white meat supposed to reflect
Generally, the distinction between red and white meat is supposed to reflect differences in myoglobin concentrations
besides the myoglobin concentrations what else can the diffrent colours incorporate
Generally, the distinction between red and white meat is supposed to reflect differences in myoglobin concentrations; however, categorization of individual muscles or muscle groups as red or white can also incorporate lipid profile, mitochondrial density and muscle fibre physiology as well as postmortem physiological changes
what does distinguishing meats based on myoglobin concentrations reflect
Distinguishing meats on the basis of myoglobin concentration reflects differences due to the activity level of the muscle because myoglobin is a heme protein responsible for oxygen/carbon dioxide exchange between muscle cells and the circulatory system
in chickens and turkeys where is the meat the most white and red? why is this?
In chickens and turkeys, the breast meat is white whereas meat from legs and wings is darker because the leg muscles require more myoglobin to function
in ducks and geese what colour is the breast meat and why
In wild ducks and geese, the breast meat is dark because the breast is functional in maintaining sustained flight
what kind of meat is duck, goose, veal and pork
If we were just looking at the colour of the meat, duck and goose would be considered red (dark), while many cooks consider veal to be a white meat and we evidently don’t know where to place pork which was long touted as ‘the other white meat’.
what is a physiological distinction between meats termed red and white? how would this distinction better be used?
A physiological distinction between meats termed red and white is sometimes made on the basis of muscle fibre type profile; again, this is more useful for individual muscles or muscle groups than for separating meats from different species
how are muscle fibers classified
Muscles fibres are classified on the basis of contraction speed (fast or slow), and main glycogen degradation metabolic pathway (oxidative or glycolytic)
what are the four muscle fibre types and there function
The four muscle fibre types are Type I (slow, oxidative), Type IIA (fast, intermediate), Type IIX (fast, glycolytic) and Type IIB (really fast, glycolytic)
what muscle fibers are red
Type I and Type IIA muscle fibres are red
what muscle fibers are white
Type IIX and Type IIB muscle fibres are white
how does fibre distinguish muscle type
Muscles are distinguished by the proportion of each type of fibre present
what does the differences in proportions of muscle fibre types influence
Differences in the proportions of the muscle fibre types influence quality characteristics of meat
are muscle fibre types static or dynamic
Muscle fibre type is a dynamic state and muscle fibres can switch between types
how is fibre different in fish, birds and mammals
there are additional fibre types found in fish and birds and the arrangement of muscle fibre types in fish is distinct from the arrangement seen in mammals and birds
how do some food scientist state red meat is distinguishable from red meat
Some food and meat scientists state that red meat is distinguishable from white meat on the basis of both myoglobin content and muscle fibre type
what are the primary determinants of red meat
high myoglobin and slow-twitch muscle fibres are the primary determinants of red meat
what does the USDA say determines red from dark meat
The USDA states that the amount of myoglobin in muscle tissue determines meat colour category
The USDA states that the amount of myoglobin in muscle tissue determines meat colour category but what exceptions do they have for this rule and why
they also state that meat from ratites such as ostriches and emus is classified as red meat because the pH of the meat is similar to that of beef.
