Red meat is a term used in gastronomy and nutritional science to describe meat that is red when raw, in contrast to white meat, which is pale in color before and after cooking. In culinary terms, only flesh from mammals or fowl is classified as red or white. Red meat is defined in nutritional science as any meat that has more of the protein myoglobin than white meat. Myoglobin is a protein that gives meat its red color, and it is found in higher levels in red meat than in white meat.
Examples of red meat include beef, lamb, pork, veal, venison, and goat. Most cuts of pork are red, while others are white. Poultry, such as chicken, turkey, and duck, is classified as white meat. Processed meat, such as ham, bacon, and sausages, is also considered red meat because it is made from red meat.
Red meat is a good source of protein, vitamins, and minerals, but eating a lot of red and processed meat increases the risk of bowel cancer. Therefore, it is recommended that people who eat more than 90g (cooked weight) of red and processed meat a day cut down to 70g or less. It is also recommended to avoid processed meat as much as possible to reduce cancer risk.
