Muscles that are not regularly or roughly used result in white meat. In chickens, this is meat on the upper part of the chicken. Dark meat is the result of muscles that are used very frequently, such as legs. The reason for the difference is myoglobin, which is a compound that transports oxygen.
In general, red meats (beef, pork and lamb) have more cholesterol and saturated (bad) fat than chicken, fish and vegetable proteins such as beans. Cholesterol and saturated fat can raise your blood cholesterol and make heart disease worse. Chicken and fish have less saturated fat than most red meat. The unsaturated fats in fish, such as salmon, actually have health benefits. Omega-3 fatty acids, found in fish and some plant sources, may reduce the risk of cardiovascular disease.
If supermarket liver is your only option, the best choice is calves liver, as in the U.S. beef cattle do spend their first months on pasture. Beef liver is more problematical as beef cattle are finished in feed lots. Livers from conventionally raised chicken and hogs are not recommended.
The chicken breast is the meat attached to the ribs. It can be boneless with the ribs removed. The chicken tender or tenderloin, is a strip of breast meat, that is part of the breast but that is not really connected so that it can be separated and used as it is.
Not everyone knows the difference between buffalo and bison. Calling a bison a buffalo is inaccurate, but a common mistake. It’s so common, in fact, that we sometimes use the two interchangeably. But if you really want to know the difference between a buffalo and a bison, the American Bison is native to North and South America and Europe, while the other two buffalo species reside in Africa and Asia.
Liver is among the best sources of iron available, and a 3-ounce portion of beef liver provides 4 milligrams of it. That means just one serving of beef liver will provide half the day's iron intake requirements for men, and slightly more than one-fifth of the daily iron needs for women.
Both ham and chicken are good sources of protein and essential vitamins and minerals, with ham containing slightly higher levels of micronutrients than chicken. However, ham is very high in sodium and consuming this type of processed meat may increase your risk for certain health problems.
Meat, red pepper (various), garlic and salt. There is a sort of sausage which contains 9% of red wine, for example. And for salting jamon it is obligatory to use a certain amount of nitrite of soda. When sausages are stuffed they are placed in camera for further drying under the temperature from +3 to +17 and the humidity from 80 to 63%.
Prosciutto, which translates to “ham” in Italian, is made only from the hind legs of pigs and is aged during a dry-curing process. There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked and is most popular to enjoy on its own, wrapped around fruit or used on charcuterie boards.
Salami is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork. Historically, salami was popular among southern and central European peasants because it stores at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.