Topic about red meats like pork and beef

1. THE RED MEATS
COMPOSITION, STRUCTURE
AND QUALITY FACTORS
MAGDARAOG, JOHN LESTER B.
BSE-TLE IIB

2. RED MEAT
• 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.
• From Wikipedia.com

3. RED MEAT
Refers to the muscle of animals used
as food. It includes glands and organs
of these animals such as tongue, liver,
heart, kidney and so on.

5. OX- FOR VEAL OR BEEF

6. VEAL IS MEAT FROM CALF
AND BEEF IS FOR OLDER OX.

7. SHEEP FOR LAMB AND
MUTTON

8. LAMB IS FROM YOUNGER
SHEEP AND MUTTON FOR
OLDER ONE

9. PIG FOR PORK

10. PIG FOR PORK

12. PHILIPPINES

13. PHILIPPINES

14. PHILIPPINES

15. AFRICA

16. NORTH AMERICA

17. AUSTRALIA

18. ALASKA

19. ALASKA