Red meat in culinary terminology refers to meat which is red-colored when raw, while in nutritional terminology, it refers to meat from mammals. Food from plant sources Food is any substance normally eaten or drunk by living organisms. ... Kinnikuman character, see Meat Alexandria. ... The updated USDA food pyramid, published in 2005, is a general nutrition guide for recommended food consumption for humans. ... Orders Subclass Monotremata Monotremata Subclass Marsupialia Didelphimorphia Paucituberculata Microbiotheria Dasyuromorphia Peramelemorphia Notoryctemorphia Diprotodontia Subclass Placentalia Xenarthra Dermoptera Desmostylia Scandentia Primates Rodentia Lagomorpha Insectivora Chiroptera Pholidota Carnivora Perissodactyla Artiodactyla Cetacea Afrosoricida Macroscelidea Tubulidentata Hyracoidea Proboscidea Sirenia The mammals are the class of vertebrate animals primarily characterized by the presence of mammary...

Gastronomy: red coloured meat

In gastronomy, "red meat" is darker-coloured meat, as contrasted with white meat. The exact definition varies by time, place, and culture, but the meat of adult mammals, such as beef, mutton, and horse is invariably considered "red", while domestic chicken and rabbit are invariably considered "white". The meat of young mammals such as milk-fed veal and lamb, and that of pork is traditionally considered "white"; while the meat of duck and goose is considered "red",^[1] though the demarcation line has been shifting. Game is sometimes put in a separate category altogether (French viandes noires 'black meats').^[2]. Gastronomy is the study of relationship between culture and food. ... White meat refers to any light-colored meat, such as fish, seafood, and particularly poultry. ... For other uses, see Beef (disambiguation). ... Mutton may refer to either: The meat of a sheep In parts of Asia, the meat of a goat Category: ... Musculature of horse Horse meat is the culinary name for meat cut from a horse. ... This article or section does not adequately cite its references or sources. ... Genera Pentalagus Bunolagus Nesolagus Romerolagus Brachylagus Sylvilagus Oryctolagus Poelagus Rabbits are small mammals in the family Leporidae of the order Lagomorpha, found in several parts of the world. ... Veal is the meat of young calves (usually male) appreciated for its delicate taste and tender texture. ... An unweaned lamb Legs of lamb in a supermarket cabinet The terms lamb, hoggett or mutton are culinary names for the meat of a domestic sheep. ... For other uses, see Pork (disambiguation). ... Subfamilies Dendrocygninae Oxyurinae Anatinae Aythyinae Merginae Duck is the common name for a number of species in the Anatidae family of birds. ... “Geese” redirects here. ... Game is any animal hunted for food or not normally domesticated (such as venison). ...

Nutrition: mammal meat

In nutrition, "red meat" is synonymous with "mammal meat." The term is often considered misleading, as not all mammal meat appears red, and some non-mammal meat can be red. The updated USDA food pyramid, published in 2005, is a general nutrition guide for recommended food consumption for humans. ...

Red meat does not refer to how well a piece of meat is cooked or its coloration after cooking. A steak or hamburger is a red meat whether it is served rare, or cooked until it is well-done; as is pork, which turns pale to white when cooked. Temperature, or doneness, is a description of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when served. ... Temperature, or doneness, is a description of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when served. ...

The two definitions agree for beef, mutton, horse, and chicken. However, they disagree for veal, lamb, rabbit, and pork. They also agree that fish and seafood are not red: the gastronomic definition does not classify them as meat at all, while some nutritional definitions classify them as white meat.

The main determinant of the color of meat is the concentration of myoglobin. The white meat of chicken has under 0.05%; chicken thigh has 0.18-0.20%; pork and veal have 0.1-0.3%; young beef has 0.4-1.0%; and old beef has 1.5-2.0%.^[3] An X-ray diffraction image for the protein myoglobin. ...

In the health discussion below, we assume the nutritional, not the traditional gastronomic, definitions.

Health effects

While red meat is a good source of complete protein and iron, its regular consumption presents several health risks, largely due to the saturated fat content of many cuts. A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... For other uses, see Iron (disambiguation). ...

Cancer

Recent studies indicate that red meat could pose a notable increase in cancer risk. Some studies have linked consumption of large amounts of red meat with breast cancer,^[4] colorectal cancer,^[5] lymphoma,^[6] bladder cancer^[7] and prostate cancer.^[7][8] Professor Sheila Bingham of the Dunn Human Nutrition Unit attributes this to the haemoglobin and myoglobin molecules which are found in red meat. She suggests these molecules, when ingested trigger a process called nitrosation in the gut which leads to the formation of carcinogens.^[9][10] Overall, the relative risk of developing a fatal cancer in non meat-eaters is 0.91^{[citation needed]} compared to people who eat red meat regularly.^[11] Breast cancer is cancer of breast tissue. ... Colorectal cancer, also called colon cancer or bowel cancer, includes cancerous growths in the colon, rectum and appendix. ... This article is about lymphoma in humans. ... Bladder cancer refers to any of several types of malignant growths of the urinary bladder. ... Prostate cancer is a disease in which cancer develops in the prostate, a gland in the male reproductive system. ... The Dunn Human Nutrition Unit is an institution of the Medical Research Council based at the Addenbrooke’s Hospital site in Cambridge, England. ... 3-dimensional structure of hemoglobin Hemoglobin or haemoglobin is the iron-containing oxygen-transport metalloprotein in the red cells of the blood in mammals and other animals. ... An X-ray diffraction image for the protein myoglobin. ... Nitrosation is a process of converting organic compounds into nitroso compounds. ... For the Physics term GUT, please refer to Grand unification theory The gastrointestinal or digestive tract, also referred to as the GI tract or the alimentary canal or the gut, is the system of organs within multicellular animals which takes in food, digests it to extract energy and nutrients, and...

Eating cooked red meat may increase the likelihood of cancer because carcinogenic compounds called heterocyclic amines are created during the cooking process. Heterocyclic amines may not explain why red meat is more harmful than other meat, however, as these compounds are also found in poultry and fish, which have not been linked to an increased cancer risk.^[12] The hazard symbol for carcinogenic chemicals in the Globally Harmonized System. ... Pyridine a simple heterocyclic compound Heterocyclic compounds are organic compounds that contain a ring structure containing atoms in addition to carbon, such as sulfur, oxygen or nitrogen, as part of the ring. ...

Cardiovascular diseases

Red meat has a high content of saturated fat, which is associated with cardiovascular diseases.^[7] One study has determined that the death rate of non meat-eaters due to heart diseases is 0.72 compared to meat eaters.^[11] Saturated fat is fat that consists of triglycerides containing only saturated fatty acids. ... Some steps an individual can take to reduce the risk of cardivascular disease include: Not smoking Maintaining a healthy body mass index Maintaining a diet conducive to cardovascular health, for example the polymeal Getting regular cardiovascular exercise Diet a low energy diet Exercise aerobic exercise, which will increase the strength...

A 1999 study funded by the National Cattlemen's Beef Association, an advocacy group for beef producers, involved 191 persons with high cholesterol on diets where at least 80% of the meat intake came from either lean red meat in one group, or lean white meat in another. The results of this study showed nearly identical cholesterol, and triglyceride levels in both groups. This study suggests that lean red meat may play a role in a low-fat diet for persons with high cholesterol. ^{[13] [14]} National Cattlemens Beef Association or NCBA, an advocacy group for beef producers in the United States, reports that it works to increase profit opportunities for cattle and beef producers by enhancing the business climate and building consumer demand. ... Hypercholesterolemia (literally: high blood cholesterol) is the presence of high levels of cholesterol in the blood [1]. It is not a disease but a metabolic derangement that can be secondary to many diseases and can contribute to many forms of disease, most notably cardiovascular disease. ... In nutrition, the diet is the sum of food consumed by a person or other organism. ...

Other health issues

Regular consumption of red meat has also been linked to bone loss,^[15] type 2 diabetes,^[16] hypertension^[7] and arthritis.^[7] Osteoporosis is a disease of bone in which the bone mineral density (BMD) is reduced, bone microarchitecture is disrupted, and the amount and variety of non-collagenous proteins in bone is altered. ... See diabetes mellitus for further general information on diabetes. ... For other forms of hypertension, see Hypertension (disambiguation). ... Arthritis (from Greek arthro-, joint + -itis, inflammation; plural: arthritides) is a group of conditions where there is damage caused to the joints of the body. ...

Food pyramid

The traditional food guide pyramid has been criticized for not distinguishing between red meat and other types of meat.^{[citation needed]} The newer My Pyramid recommends lean forms of red meat.^[17] The healthy eating pyramid recommends that red meat be consumed sparingly.^[18] This 1992 food pyramid diagram can still be found on much of the food packaging in the United States The improved American food guide pyramid, informally known as the food pyramid, was a nutrition guide created by the USDA. Released in 1992, the food pyramid suggested how much of each... MyPyramid, released by the United States Department of Agriculture on April 19, 2005, is an update on the ubiquitous U.S. food guide pyramid. ... jungminissThe healthy eating pyramid is a nutrition guide developed by the Harvard School of Public Health, suggesting how much of each food category one should eat each day. ...

Red meat is one of the richest sources of iron. Red meat also contains protein, levels of creatine, minerals such as zinc and phosphorus, and vitamins such as niacin, vitamin B₁₂, thiamin and riboflavin.^[19] For other uses, see Iron (disambiguation). ... Creatine is a nitrogenous organic acid that naturally occurs in vertebrates and helps to supply energy to muscle and nerve cells. ... General Name, symbol, number zinc, Zn, 30 Chemical series transition metals Group, period, block 12, 4, d Appearance bluish pale gray Standard atomic weight 65. ... General Name, Symbol, Number phosphorus, P, 15 Chemical series nonmetals Group, Period, Block 15, 3, p Appearance waxy white/ red/ black/ colorless Standard atomic weight 30. ... Niacin, also known as nicotinic acid or vitamin B3, is a water-soluble vitamin whose derivatives such as NADH, NAD, NAD+, and NADP play essential roles in energy metabolism in the living cell and DNA repair. ... Cobalamin or vitamin B12 is a chemical compound that is also known as cyanocobalamine. ... For the similarly spelled nucleic acid, see Thymine Thiamine or thiamin, also known as vitamin B1, is one of the B vitamins. ... Riboflavin (E101), also known as vitamin B2, is an easily absorbed micronutrient with a key role in maintaining health in animals. ...

References