i think meat is any musculature of an animal that is used for food.
yes fish is meat and darn tasty
yes fish is meat and darn tasty
Do you consider fish as meat?
- Thread starter rallysman
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There are basically two types of meat: dark and white.
Red, or dark meat is made up of muscles with fibers that are called slow-twitch. These muscles are used for extended periods of activity, such as standing or walking, and need a consistent energy source. The protein myoglobin stores oxygen in muscle cells, which use oxygen to extract the energy needed for constant activity. Myoglobin is a richly pigmented protein. The more myoglobin there is in the cells, the redder, or darker, the meat.
When dark meat is cooked, myoglobin's color changes depending on what the meat's interior temperature is. Rare beef is cooked to 140° F, and myoglobin's red color remains unchanged. Above 140° F, myoglobin loses its ability to bind oxygen, and the iron atom at the center of its molecular structure loses an electron. This process forms a tan-colored compound called hemichrome, which gives medium-done meat its color. When the interior of the meat reaches 170° F, hemichrome levels rise, and the myoglobin becomes metmyoglobin, which gives well-done meat its brown-gray shade.
White meat is made up of muscles with fibers that are called fast-twitch. Fast-twitch muscles are used for quick bursts of activity, such as fleeing from danger. These muscles get energy from glycogen, which is also stored in the muscles.
White meat has a translucent "glassy" quality when it is raw. When it's cooked, the proteins denature and recombine, or coagulate, and the meat becomes opaque and whitish.
Cows and pigs are both sources of dark meat, though pig is often called "the other white meat." Pigs' muscles do contain myoglobin, but the concentration is not as heavy as it is in beef. Chickens have a mixture of both dark and white meat, and fish is mainly white meat.
Red, or dark meat is made up of muscles with fibers that are called slow-twitch. These muscles are used for extended periods of activity, such as standing or walking, and need a consistent energy source. The protein myoglobin stores oxygen in muscle cells, which use oxygen to extract the energy needed for constant activity. Myoglobin is a richly pigmented protein. The more myoglobin there is in the cells, the redder, or darker, the meat.
When dark meat is cooked, myoglobin's color changes depending on what the meat's interior temperature is. Rare beef is cooked to 140° F, and myoglobin's red color remains unchanged. Above 140° F, myoglobin loses its ability to bind oxygen, and the iron atom at the center of its molecular structure loses an electron. This process forms a tan-colored compound called hemichrome, which gives medium-done meat its color. When the interior of the meat reaches 170° F, hemichrome levels rise, and the myoglobin becomes metmyoglobin, which gives well-done meat its brown-gray shade.
White meat is made up of muscles with fibers that are called fast-twitch. Fast-twitch muscles are used for quick bursts of activity, such as fleeing from danger. These muscles get energy from glycogen, which is also stored in the muscles.
White meat has a translucent "glassy" quality when it is raw. When it's cooked, the proteins denature and recombine, or coagulate, and the meat becomes opaque and whitish.
Cows and pigs are both sources of dark meat, though pig is often called "the other white meat." Pigs' muscles do contain myoglobin, but the concentration is not as heavy as it is in beef. Chickens have a mixture of both dark and white meat, and fish is mainly white meat.
Well I just asked my Catholic wife if she thinks fish is a meat. She said fish is definitely a meat, but that the reason you give up "meat" on Fridays during lent doesn't have to do with it being meat. It's that "meat" (cows and such) were considered a wealthy food while fish was considered a lesser meal eaten people not so well off. So during lent you are supposed to sacrifice the "wealthy meat" on Fridays to remind us what Jesus sacrificed for us through his death which was on a Friday, therefore you can only eat fish on Fridays throughout lent.
The way I look at it, you can't call yourself a vegetarian unless you just eat vegetable. And I think dairy and eggs are ok as well. If it moves, it's meat.
You know the Roman Catholic Church classified the nutria (or however it is spelled) as fish.... and it still is.
ammerman19;757980; said:
Yes, true. I was raised Roman Catholic. This is the only explanation I can find for people saying fish isn't a type of meat. But still, there are 17 votes of people saying it's not meat, so are all of those people saying that because of religious beliefs or are they just being *******s.
ok ill nail this once and for all
FACT: fish IS meat
now.... whether you consider it meat or not..........welll, thats up to you
FACT: fish IS meat
now.... whether you consider it meat or not..........welll, thats up to you
