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Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin (a substance which helps the muscles utilize oxygen more effectively) in muscle fibre. When myoglobin is exposed to oxygen, reddish oxymyoglobin develops, making myoglobin-rich meat appear red. The redness of meat depends on species, animal age, and fibre type: Red meat contains more narrow muscle fibres that tend to operate over long periods without rest, while white meat contains more broad fibres that tend to work in short fast bursts.
Wiki User
∙ 13y ago
Wiki User
∙ 15y agored meat is richer in protein that white meat
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