We all know that there is a difference between red meat and white meat in meat, so what is the standard for the difference between red meat and white meat? What kind of meat is human meat?

Red meat (red meat) and white meat (white meat) classification has not been a unified definition. In traditional Western cooking, red meat is meat that is red when it is raw and dark when it is cooked, while white meat is meat that is light in color when it is raw and light in color when it is cooked. Later, it was discovered that the red meat of adult cattle and lamb is red because of the high content of myoglobin. Myoglobin contains hemoglobin molecules, so it is red. If myoglobin binds oxygen molecules, it becomes even more bright red. For this reason, some people try to differentiate between red and white meat by the amount of myoglobin. And according to the United States Department of Agriculture (USDA) point of view, all livestock meat is red meat, because the myoglobin content is higher than poultry, so that the previous thought of belonging to the white meat of pork and veal (veal) is also considered red meat. As for what kind of meat human meat is, it also depends on the amount of myoglobin in it. As a typical white meat, the myoglobin content of chicken is less than 0.05%; pork and veal is 0.1-0.3%; adult beef, a typical red meat, is more than 0.4% (older beef can be as high as 1.5-2.0%). The myoglobin content of human muscle is around 0.1-0.2%, which is close to that of pork and veal. Therefore, if it is white meat according to the traditional western cooking method, it is red meat according to the USDA standard.

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