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Commonly, especially in gastronomy, red meat is red when raw and not pale in color when cooked, in contrast to white meat,〔(【引用サイトリンク】title=Red Meat )〕 which is pale in color before and after cooking.〔(【引用サイトリンク】title=White Meat )〕 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 a white meat, white meat being defined as non dark meat from chicken (excluding leg or thigh), or fish. Some meats, pork for example, are red meats using the nutritional definition and white meats using the common definition. This can cause confusion. ==Definition== According to the USDA, all meats obtained from mammals (regardless of cut or age) are red meats because they contain more myoglobin than white meat chicken or fish. The culinary definition has many rules and exceptions. Generally meat from mammals (for example cattle, horse meat, bull meat) and meat from hunting (wild boars, deer, pigeons, partridges, quail and pheasant) excluding fish and insects are considered red meat. Although poultry usually considered white, duck and goose are red. For some animals the culinary definition of red meat differs by cut, and sometimes by the age of the animal is when it was slaughtered. Pork is considered red if the animal is adult, but white if young (e.g. suckling pig) the same applies to young lamb, and veal. Game is sometimes put in a separate category altogether. (French: ''viandes noires'' — "dark meats".)〔Larousse Gastronomique, first edition〕 Although the USDA classifies pork as a red meat, given nutritional concerns, meat producers are eager to have their products considered "white", so the United States National Pork Board has positioned their product as "Pork. The Other White Meat", potentially using the confusion over the gastronomic and nutritional definition of red meat to imply that it is a safer product.〔Dougherty, Philip H. ("ADVERTISING; Dressing Pork for Success" ), ''The New York Times'', January 15, 1987. Accessed April 22, 2009.〕〔Hall, Trish. ("And This Little Piggy Is Now on the Menu" ), ''The New York Times'', November 13, 1991. Accessed April 22, 2009.〕 == Nutrition == Red meat contains large amounts of iron, creatine, minerals such as zinc and phosphorus, and B-vitamins: (niacin, vitamin B12, thiamin and riboflavin).〔Kansas State University Agricultural Experiment Station and Cooperative Extension Service, ''Red Meats: Nutrient Contributions to the Diet'', September 20 BC, ()〕 Red meat is the richest source of lipoic acid, a powerful antioxidant.〔The Nutrition Reporter newsletter, (''Alpha-Lipoic Acid: Quite Possibly the "Universal" Antioxidant'' ), July 1996〕 Red meat contains small amounts of vitamin D.〔(Nutritional composition of red meat )〕 The liver contains much higher quantities than other parts of the animal. IARC's director, Christopher Wild, also indicated that red meat ''has'' nutritional value, however, its linkages to cancer support current public health recommendations to limit intake of red meat on the grounds of a review of 800 studies conducted over the course of 20 years. (IARC classified substances ) aid to inform governments with regards to public health regulations. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「red meat」の詳細全文を読む スポンサード リンク
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