2, red meat: red meat is a nutritional word, referring to the meat that appears _ red before cooking. Such as pork, beef, mutton, venison, rabbit meat, etc., the meat of mammals is red meat. Red meat contains high saturated fat. The color of red meat comes from myoglobin contained in mammalian meat. Myoglobin is a kind of protein, which can deliver oxygen to the muscles of animals. The color of cooked food cannot be used as a criterion to judge whether it is red meat. No matter what color of beef, it is red meat; Similarly, although pork will turn white during cooking, it is also red meat (the overwhelming advertisement in the United States calls it white meat, which is just a marketing technique).

3. White meat: White meat is white meat before cooking, including fish, poultry (chickens, ducks and geese) and some seafood. White meat can include birds (chicken, duck, goose, turkey, etc. ), fish, reptiles, amphibians, crustaceans (shrimp, crabs, etc. ) or bivalves (oysters, clams), etc. Salmon and cooked shrimps and crabs are both red, but they can't be regarded as red meat. The color of cooked food cannot be used as a criterion to judge whether it is red meat or white meat. For example, although pork turns white during cooking, it is still red meat.