Commonly, especially in gastronomy, red meat or dark meat is red when raw and dark in color when cooked, in contrast to white meat, which is pale in color before and after cooking.
This definition only refers to flesh from mammals or fowl.
In nutritional science, red meat is defined as any meat that has more myoglobin than white meat, white meat being defined as non-dark meat from chicken (excluding leg or thigh), or fish. Some meat, such as pork, is red meat using the nutritional definition, and white meat using the common definition.
|Chronic kidney disease||Study|
|Type 2 Diabetes||Study|
|Insulin-like Human Growth Hormone (IGF-1)||Study|
|Heart Attack (Myocardial infarction - ACS)||Study|