What protein concentration determines the culinary distinction between red and white meat?
Answer
The concentration of myoglobin responsible for oxygen transport in muscle cells.
The primary factor dictating the culinary classification of meat as red or white is the concentration of myoglobin within the muscle tissue. Myoglobin is a critical protein whose function is the transportation of oxygen within the muscle cells of an animal. Meats with a higher concentration of this protein absorb more oxygen and thus exhibit a deeper red appearance when raw or rare; these are labeled red meats. Conversely, meats possessing lower concentrations of myoglobin appear lighter, leading to their classification as white meats, such as poultry. This simple measurement forms the most immediate basis for initial meat categorization in food science.
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