Red meats | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-13

This is an audio version of the Wikipedia Article:
Red meats


00:00:38 1 Definition
00:01:51 1.1 Cultural and social aspects
00:02:51 2 Nutrition
00:03:57 3 Human health
00:04:25 3.1 Cancer
00:08:26 3.2 Heart disease
00:08:42 4 Hazards
00:08:51 4.1 Red meat
00:12:24 4.2 Processed meat
00:12:45 4.3 Cooking
00:12:55 5 See also
00:14:26 6 References
00:14:34 7 External links
00:15:24 undefined



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SUMMARY
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In gastronomy, red meat is commonly red when raw and a dark color after it is cooked, in contrast to white meat, which is pale in color before and after cooking.In culinary terms, only flesh from mammals or fowl (not fish) is classified as red or white.  In nutritional science, on the other hand, red meat is defined as any meat that has more of the protein myoglobin than "white meat", defined as non-dark meat from chicken (excluding the leg or thigh) or fish. Some meat, such as pork, is classified as red meat under the nutritional definition, and white meat under the common or gastronomic definition.