Why some meats are red but others are white?

Animal muscle turns to meat after slaughtering. Meat is surrounded by a layer of connective tissues, consisting almost entirely protein collagen. Meat tissues are composed of three main factors, water, protein (connective tissue) and fat. Carbohydrate also appears in meat as it gives the browning effect of meat when cooked. Without this carbohydrate, the desirable flavor and appearance of browned meat would not be achieved.

Meat are mainly referred as red or dark and white meat. Red or dark meat is mainly made up of muscles with fibers that are called slow fibers. These muscles are used for extended periods of activity, such as standing or walking and need a consistent energy source. The protein myoglobin stores oxygen in muscle cells, which use oxygen to extract the energy needed for constant activity. Myoglobin is a richly pigmented protein. The more myoglobin there is in the cells, the redder or darker, the meat is. Red meat is red because the muscle fibers that make up the bulk of the meat contain a high content of myoglobin, which are colored red. Myoglobin, a protein similar to hemoglobin in red blood cells, acts as a store for oxygen within the muscle fibers.

White meat is made up of muscles with fibers that are called fast fibers. Fast fibers muscles are used for quick bursts of activity, such as fleeing from danger. These muscles get energy from glycogen, which is also stored in the muscles. White meat as in fish has a translucent "glassy" quality when it is raw. Animal such as calf and pigs are also categorized as white meat. Veal meat is white because it is slaughtered after the calf been milk fed, approximately up to one year old. Pigs are lazy animal; they are not as active as cows, so their body contains more fat than any other animal. White meat is white because there is less usage in the muscle. Myoglobin content is low in these muscles. This is why chicken breast, pork and veal are slightly pink or white, before or after cooked. Fish is white because it lives in water and does not need to support its own body weight. Basically, there are no myoglobins in these muscles.

The difference between meat and fish muscle tissue is that there is no tough connective tissue between the muscles and bones.

Cows and pigs are both sources of dark meat, though pig is often called "the other white meat." Pigs muscles do contain myoglobin, but the concentration is not as heavy as it is in beef. Chickens have a mixture of both dark and white meat, and fish is mainly white meat. Chicken spend a lot of time walking around and standing. Their thigh and leg muscles are used constantly, so the meat from these parts is slightly darker than its breast. Since they rarely fly, and then only for very short distances, the meat that comes from the breast and wings is white. In contrast, wild birds such as ducks fly a lot; the meat from their breasts and wings is dark. Same goes with their legs, as they use them for swimming.

Cows spend a lot of time standing, walking and so their muscles are constantly being used. Therefore, beef has a fairly high concentration of myoglobin and is dark red. Pigs also can spend quite a bit of time standing and roaming around. The pink color of pork is due to myoglobin, but because the animals used for pork and veal are young and small, their muscles are less developed and do less work. Therefore, pigs and calf have a lower concentration of myoglobin in their muscles than cows. The only similarity between these four animals is that they are mammals on land. Fish float in water and do not need constant muscle energy to support their skeletons. Most fish meat is white, with some red meat around the fins and tail, which is used for swimming. The pink colored of some fish, such as wild salmon and trout, is due to astaxanthin, a naturally occurring pigment in the crustaceans they eat. Fish such as sharks and tuna has a dark or red flesh because it contains more myoglobin as they are fast swimmers and a migratory fish.

Juiciness and tenderness are two very important factors when it comes to meat quality. Both factors are influenced by the cut of meat and how long the meat is cooked. The more a muscle is used, the stronger and therefore tougher, the cut of meat will be. In contrast, the longer meat is cooked, the more liquid it loses and the tougher it becomes. Factors that also influence tenderness and juiciness are: The animal's age at slaughter, the amount of fat and collagen (connective tissue) contained in particular cuts and to a small degree, brining.

Cauliflower

Cauliflower lacks the green chlorophyll found in other members of the cruciferous family of vegetables like broccoli, cabbage and kale, because the leaves of the plant shield the florets from the sun as they grow. It has a compact head (called a "curd"), usually about six inches in diameter that is composed of undeveloped flower buds. The flowers are attached to a central stalk.

Health Benefits

After citrus fruits, cauliflower is your next best natural source of vitamin C, an antioxidant that appears to help combat cancer. It's also an important warrior in the continuous battle our bodies wage against infection.

Cauliflower contains glucosinolates and thiocyanates these substances help increase the liver's ability to neutralize a potentially toxic substance. Cauliflower is a blood and liver detoxifier.

Cauliflower contains Sulforaphane. Sulforaphane is a substance that is formed when the cauliflower is chewed, this substance trigger the liver to produce enzymes that can remove cancer causing chemicals. Sulforaphane can also stop the spread of cancer cell, even in the later stages of their growth.

Cauliflower contains allicin, which can improve heart health and reduce the risk of strokes, and selenium, a chemical that works well with Vitamin C to strengthen the immune system. Cauliflower can also help to maintain a healthy cholesterol level.

Folate is also found in cauliflower, which is a B vitamin that is needed for cell growth and replication. For this reason, it is often recommended that women who are pregnant or may become pregnant eat significant amounts of cauliflower in order to help their unborn children develop properly. Folate also helps the blood work more efficiently and is often recommended for preventing anemia. Folate is also essential for proper tissue growth and not getting enough can make you succeptible to many diseases down the road such as cancer and heart disease.

Of course, cauliflower is an excellent source of fiber, which helps to improve colon health and can even help prevent cancer. And, most recently, it has been discovered that cauliflower, as well as other cruciferous vegetables, such as brussel sprouts and cabbage, contain indole-3-carbinol, a substance that can affect the metabolism of estrogen in the body, and prevent breast and other female cancers. Studies have shown that this compound stop enzymes from activating cancer-causing agents in the body, and they increase the activity of enzymes that disable and eliminate carcinogens.

In general, cauliflower is an excellent source of vitamins C and K. It is also a very good source of potassium, fiber, phosphorus, and B vitamins. Cauliflower is a good source of the trace mineral boron.

Three florets of cauliflower a day will provide you with 67% of your daily vitamin C requirement. When purchasing cauliflower, make sure the tops are white. If the floret has begun to spot brown or puple, it is past its nutritional peak. Serving the cauliflower raw will give you the highest nutritional benefits, however, if you must cook it, lightly steamedwill also keep its cancer-fighting components intact.

Caution:

Cauliflower contains goitrogens, natural substances in certain foods that can interfere with the function of thyroid gland. Individuals with existing and untreated thyroid problems may want to avoid cauliflower for this reason. Cooking may help inactivate the goitrogenic compounds found in cauliflower.

Lettuces

Lettuce is a live food with its rich vitamin content, especially the antiscorbutic vitamin C. It is bulky, low in food value but high in health value. It is rich in mineral salts with the alkaline elements greatly predominating. So it helps to keep the blood clean, the mind alert and body in good health.

The loose-leaf lettuce is considered a better food. It has the advantage of being more exposed to sunlight, thus providing it with a richer supply of vitamins than the head-luttuce in which the leaves are closed. Whatever quality of lettuce is selected for use, it should be ensured that it is fresh, crisp and green - leaved. The greener the leaves, the higher the vitamins.

Natural Benefits and Curative Properties

Lettuce contains several health-building qualities and many medicinal virtues. It has many essential values to the human body. It is very good for brain, nervous system and lungs. The raw juice of lettuce is cool and refreshing. The high content of magnesium in the juice has exceptional power to vitalize the muscular tissues, the nerves and the brain.

When making juice from lettuce for definite therapeutic purposes, it is best to use the leaves that are of the darker shade of green. The leaves which are inside the head of lettuce and have remained white should be discarded. The former are much richer in chlorophyll and other vital elements than the latter.

Constipation

As lettuce is rich in cellulose, it increases the bulk of the intestinal contents and encourages peristalsis. It is, therefore, highly beneficial in curing chronic constipation.

Insomnia

Lettuce is beneficial in the treatment of insomnia as it contains a sleep inducing substance called 'lectucarium'. The juice of lettuce mixed with oil of roses, applied to the forehead and temples, induces sleep and eases the head-ache. The seeds ' of lettuce in decoction are useful in insomnia and wakefulness due to mental overwork.

Lettuce juice has been likened in effect to the sedative action of opium without the accompanying excitement. It has been demonstrated in a series of experiments that whilst the lettuce had a calming effect on sexual ardour, there was a surprisingly strong compensatory effect in that the rate of fertility was greatly increased. So although the normal person might well find these two results to be incompatible (or at any rate inconceivable) lettuce is frequently suggested to help men who suffer from premature ejaculation. Pythagoras, the ancient Greek mathematician, therefore knew only half of this information when he called lettuce 'The plant of the eunuchs: This compensation results from a mixture of tonic and sedative components in which the calming effect on the nervous system and digestive organs as well as the sexual is combined with a tonic action upon the glands.

Diabetes

Lettuce belongs to that group of vegetables which contain three percent or less of carbohydrate. It is, therefore, among the important foods which can be prescribed for diabetes. It can be used freely by diabetics.

Anaemia

Lettuce contains considerable amount of iron and supplies a good form of vegetable haemoglobin. It can, therefore, be used as a good tonic food for anaemia. The iron obtained in this way is absorbed by the body to a much greater degree than the inorganic iron tonic.

Pregnancy and Lactation

Eating raw lettuce has a highly beneficial effect during pregnancy and lactation. A very important nutritional factor, folic acid, contained in lettuce prevents megaloblastic anaemia during pregnancy. One particular benefit of lettuce eating is that it prevents habitual abortions. It is believed to have a great influence over the secretion of progesterone hormone. Eating lettuce with spinach, peas, asparagus and cauliflower increases the folic acid or vitamin B content of the food. It is estimated that about 300-500 mcg. of this vitamin is daily required during the last trimester of pregnancy. The deficiency of which causes magaloblastic anaemia.

A dark-green color also indicates the presence of folic acid, which helps prevent neural-tube birth defects in the beginning stages of pregnancy. Researchers are uncovering other important contributions folic acid has to offer to your well-being, like its role in the prevention of heart disease and inflammation.

Precautions

Lettuce leaves should be washed thoroughly before use as salad. They should be washed leaf by leaf. When thoroughly clean, they should be put repeatedly within the folds of a clean towel until the leaves are completely dry.