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Meat can be broadly classified as “red” or “white” depending on the concentration of myoglobin in muscle fi ber.When myoglobin is exposed to oxygen,reddish oxymyoglobin develops,making myoglobin-rich meat appear red.The redness of meat depends on species,animal age,and fibre type.Red meat contains more narrow muscle fibres that tend to operate over long periods without rest,while white meat contains more broad fibres that tend to work in short fast bursts.

Generally,the meat of adult mammals such as cows,sheep,goats,and horses is considered red,while chicken and turkey breast meat is considered white.