Meat can be divided into three main categories by the presence or absence of color and shade:
- ● bright red or dark red
- ● Bright red or dark red in color.
Such as pork, beef, lamb, etc., called dark meat or red meat.
Tender white meat.
Such as chicken, duck, goose, rabbit and fish, which are called light-colored meat or white meat.
- ● Almost colorless.
It is mainly the meat of aquatic shellfish, such as clam meat, oyster and crab meat, etc. It is called colorless meat.
Which of the 3 types of meat is more beneficial to human health? Nutritionists are more optimistic about the latter two categories. The mystery lies in the fact that the saturated fat and cholesterol content of light-colored and colorless meat is significantly lower than that of red meat.
Particularly commendable is the near-colorless meat, which is lower in saturated fat than any other type of meat, only half that of cheese and eggs, thus minimizing the increase of cholesterol in the body.
If we were to draw up a seating chart, it would undoubtedly be: colorless-light-colored-red.
