Reddish Red Meat Seeds

Description

In the culinary context, red meat typically has a darker hue after cooking and remains red when raw, while white meat is white both before and after cooking. Red and white meat refers only to mammalian and avian (not fish) sources.
In the context of nutrition science, red meat refers to any meat with more myoglobin protein than white meat. White meat consists of any poultry or fish cut from a lighter colour (excluding the leg or thigh).