White meat includes chicken and fish, while red meat refers to beef, pork, venison and some other varieties of game. The United States Department of Agriculture categorizes meats as either white or red. The department's system is controversial because some types of fish and poultry are red when they are raw and turn white after being cooked.Continue Reading
Due to widespread belief that white meat is healthier as of 2014, pork producers have attempted to have the public think of pork as white meat; however, the USDA continues to officially recognize it as red meat. Chicken and other poultry include both white and dark meat based on the location of the meat in the animal's body. Dark meat is in the legs, which use a different type of muscles than elsewhere in the body. White meat is typically found in poultry breasts. Geese and ducks have only dark meat.
Dark chicken meat has more than twice the saturated fat of white meat. As of 2014, some health authorities advise that the higher fat content in dark meats can have health benefits. For example, the fat in dark poultry meat raises the amount of a hormone that makes people feel full, according to nutritionist Alan Aragon. One ounce of dark turkey meat has 8 more calories than the same amount of white meat.Learn more about Meat
To smoke a pork shoulder, use a water smoker to cook the meat at 225 to 250 degrees Fahrenheit for eight to 10 hours. The pork has finished cooking when it reaches an internal temperature of 190 degrees Fahrenheit, and when the meat falls apart easily.Full Answer >
Pork that is whole, like roast or loin chops is completely cooked at 145 degrees Fahrenheit, but ground pork needs to be cooked to a temperature of 160 F. Whole pork needs to rest 3 minutes after it achieves the ideal temperature before carving or serving the meat.Full Answer >
Slow roasting pork tenderloin is a good option as this method produces very tender and succulent meat. Cooking at high temperatures can dry out the meat as most of the fat on a pork tenderloin is located on the outside of the meat rather than marbled throughout.Full Answer >
Cooking times vary depending on the thickness of the cut of meat; however, pork must be heated to a minimum internal temperature of 145 degrees in order to be considered safe for consumption. Depending on the size of the pork chop, that could take anywhere from 8 to 35 minutes.Full Answer >