From red to white to orange ... causes proteins in the meat to coagulate, creating that dense, snow-white color and firm texture we see in so-called "white meat fish." A similar process occurs ...

But what does this mean for fish? After all, fish come in a wide variety of colors ... such have that characteristic red ...

Meats with higher levels of myoglobin are redder in color, thus they're called red meat. Poultry and fish, which have less, are classified as white meat. Additionally, the USDA classifies all ...

We've all heard the admonitions of nutrition experts warning against eating too much red meat. But what exactly gives red meat its dark hue, while chicken and fish stay relatively white?

Blue means seafood. But black, white and red foam is used for all types of red meat, the blog states. The color supermarkets use to package meat has to do with marketing and cost, said Daniel ...

First, pork has more myoglobin than poultry and fish. As such, it’s classified as red meat despite not having a bright red color — and even if it becomes lighter when cooked. Second ...

Given its impact on climate change, many argue that it’s time to reduce red meat consumption and explore ... “Many small pelagic fish stocks are currently overfished and they play a vital ...

From red to white to orange to blue, fish flesh can land almost anywhere on the color spectrum. What's behind this huge variation? A lot of things — from genetics to bile pigments. And parsing the ...