Why does meat have different colors (Red v White)? And fish meat too for that matter?

Question

I know the difference between fat and meat. Why is beef red and why is chicken white

Answer 1

muscle and fat.

Did you know that if a raven sees a dead animal, it only eats the fat, and leaves the muscle behind. Most animals will only eat the muscle if they are starving and have no choice.

Answer 2

Haemoglobin, a molecule that carries oxygen around a body in its blood when it is alive, is absorbed in muscle, contributing a bit of red color. Muscles that are heavily used may not be able to get enough oxygen from the blood, and must resort to oxygen stored in myoglobin (protein) molecules. Both haemoglobin and myoglobin are red when carrying oxygen. Finally, there are two types of a protein called myosin found in a muscle. One, again depending on how much use the muscle sees, has more need of the oxygen stored in myoglobin, and will be darker as a result.

White meat is white because of the chicken's chronic lack of exercise.

Answer 3

The red part is the bloody muscle (the part you eat)

The white part is fat (the part that makes it taste good)

Never cooked fish, I thought it was white when uncooked, and white when cooked...

Oh, chicken turns white when cooked too.