Volantino

DISCOVERING RED MEATS The chapter dedicated to white meats showed us that meats can be divided into “white” and “red”. Now we will look at red meats, excluding processed ones (such as cold cuts, cured meats and preserved meats), as we will talk about these in volume five. Back to us, the difference between white and red meats depends on two factors: • THE COLOUR: meat has some pigments (consult the box “If you are curious” if you want to know more) that give it colour; the intensity of the colour is influenced by age, breed, gender, diet and even how much exercise the animal gets; • THE NUTRITIONAL PROFILE: when we talk about red meats from a nutritional point of view, we are referring to beef, rosé veal, veal, pork, horse, kid, sheep, mutton and lamb . Perhaps you are thinking that pork and veal are not red meats because they have a less intense and more “pinky” colour, but in fact they are, in all respects by virtue of their nutritional composition and in particular their fat content. BEEF PORK SHEEP HORSE MUTTON KID LAMB The chapter dedicated to white meats is part of the second volume “Discover all the secrets of pulses, white meats, fish products and eggs” You can download it from www.esselunga.it, in the section “Let’s learn to eat well”. WHITE MEATS PASSPORT VEAL ROSE VEAL