Interestingly, myoglobin is what separates white meat from red meat. The more myoglobin cells, the redder the meat is. Most mammals have a high amount of myoglobin and are called red meat. Animals ...

The big three sensorial forms of quality degradation of meat and poultry products are lipid oxidation, physical degradation and undesirable color changes caused by myoglobin oxidation. Physical ...

Ashlesha Joshi, senior nutritionist at Tone30 Pilates, says, “Myoglobin is a protein found in muscle tissue, responsible for storing oxygen and giving meat its characteristic colour. Structurally, ...

To many people, pork in a sort of gray area between red and white meat, but science provides a definitive answer regarding which category it lands in.

Meat is a staple in our diet, but how much do we really know about it? From its color to global consumption, let's dive into some surprising fun facts.

Most mornings, Greg Brooks wakes up and heads to a 7-Eleven for a meat stick. He’s promptly bombarded with choices, from the classic Slim Jim to a proliferation of options promising to be ...