Yuanjia's Cuisine

Today, I repeated the chilli fried rice, and here's the picture! Yea I told ya it looked appealing right?


So while I was chopping the pork, I actually saw two kinds of meat, or in a more scientific way, two kinds of muscles (forgive my nerdiness) - red and white muscles. I'm sure you all have heard of that, but what exactly are they?

Well, essentially, red muslces are red is because that they contain the oxygen binding protein - myoglobin. They use oxidative metabolism to generate ATP (an energy source). And they are very resistant to fatigue. White muscles are white is because of the absence of myoglobin and a reliance on glycolytic enzymes. They use both oxidative metabolism and anearobic metabolism to generate short bursts of speed and power.


Though most people believe that eating white meat (or white muscles... eerr sounds wierd) is healthier, those who have anemia and especially women should actually eat more red meat because red meat has myoglobin which contains ion. This is what you need when you are suffering anemia.

Well, the only thing that I'm not sure about was the white thing between white and red muscles when I had a hard time breaking it. It is very elastic and strong. I assume it is bundle collagen fibers.. Anyone knows?