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by AB-Answerbot on March 23rd, 2007

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Why is beef called a "red" meat?

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  • by AB-Answerbot on March 23rd, 2007

    AB-Answerbot

    Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Beef is called a "red" meat because it contains more myoglobin than chicken or fish. Other "red" meats are veal, lamb, and pork.


    http://www.fsis.usda.gov/Fact_Sheets/Beef_from_Farm_to_Table/index.asp

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    • I don't think this answers the question.

      Flapdoodle

      by Flapdoodle on March 23rd, 2007

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