White meat

History has shown us repeatedly that most principles, to most people, have a price. For example, a principle standing against the radiation that emanates from microwaves becomes a nonissue after one receives a micro-wave oven for a birthday present. An opponent of fur becomes a silent champion after inheriting a coat with fur trim. The white meat only advocate secretly enjoys beef when the price of fish becomes too expensive. A philosophical stance against biotechnology has a price even though it would not show up in consumer surveys. It is sometimes measured as a difference in cost other times as a difference in convenience. In still others, it fades as the audience for the cause fades or becomes weary of the issue. 

Barr, Cameron W., Cicada The Other, Other White Meat Epicures Ready to Make a Meal of High-Pitched Pests. See http // www.msnbc.msn.com/id/4752983/ (April 16,2004), for reprint of a story from the The Washington Post. (This article discusses Grubco, Inc.)... 

Nutrition may have a considerable effect. A high intake of milk protein in neonates will result in an increase in most plasma amino acids, especially methionine and tyrosine. Canned infant formulae may contain homocitrulline, which may appear in the patient s urine. White meat (chicken ) will contain carnosine, anserine, and... 

Table IV. TBA Numbers and Sensory Scores for Cooked Beef, Chicken Dark Meat and White Meat Model Systemsa>b...

Fish are known to accumulate arsenic and a study carried out in 1998 found appreciable quantities of total arsenic in all samples analysed.15 The mean concentration of arsenic in samples of fresh marine fish landed in UK ports in 1995-1997 ranged between 1.9 mg/kg and 8.4 mg/kg. An earlier survey found that fish that live on or close to the sea bed, such as plaice, dabs, flounders and skate, tend to have higher levels of arsenic than other fish,24 and this was confirmed by the later work, where the highest level was found in plaice. Arsenic levels in shellfish show more variation, ranging from 1.3 mg/kg to 30 mg/kg. High levels are frequently found in crab, in which the white meat generally contains more arsenic than the brown meat. Lobsters contained similar levels of arsenic to crabs, with the highest levels found in pink shrimps. 

They appear in different isoforms mainly in fast twitching, white muscle tissues of fish but also in lower amounts in fish s dark muscle, swim bladder, and muscle tissues of all other vertebrates (Gerday 1982 Gerday et al. 1989 Kobayashi et al. 2006). Thus, fish mainly composed of dark meat, such as tuna or mackerel, was found to contain lower amounts of parvalbumin compared to fish with white meat (Hansen et al. 1997 Van Do et al. 2005 Chen et al. 2006). Different kinds of mackerel contain about 0.15-2mg/g parvalbumin in the white but only 0.02-0.5mg/g in the dark muscle (Kobayashi et al. 2006). 

In fast white fibers, glycolysis catabolizes glucose. The relative lack of mitochondria in these fibers causes the white appearance. The rapid breakdown of glucose by anaerobic metabolism means that ATP is made rapidly. These muscles are used in rapid, short-duration movement and exhibit a fast twitch when electrically stimulated. The flight muscles of birds are of this type—remember that you find the white meat of a chicken on the breast. 

If the live-weight for the market into which the birds are to be supplied is significantly higher it may be possible to rear only the females of these breeds to the required age of 81 days, but it needs to be remembered that the unit price of such a product may be outside the economic expectations of the average consumer. This is less of an issue if the meat is to be sold as portions when the unit cost can be broken down into smaller parts, but here again the relative value of the white meat against dark meat has to be considered. 

Slattery, M L. et al.. Meat consumption and its association with other diet and health factors in young adults the CARDIA Study, Am. J. Clin. Nutr, 54, 930, 1991. Davidson, M.H. et al.. Comparison of the effects of lean red meat vs lean white meat on serum lipid levels among free-living persons with hypercholesterolemia A long-tern, randomized clinical trial. Arch. Intern. Med., 159, 1331, 1999. 

Some euphemisms are dated and now seem plain silly in Victorian times, for example, the word leg was considered unmentionable in polite company, so people spoke of piano limbs and asked for the first joint of a chicken. The phrases white meat and dark meat were euphemisms some people used to avoid asking for a piece of chicken breast or thigh. 

On the other hand, salmon contains comparable amounts of protein at the head and tail ends red chinook near head, 17.6%, near tail, 17.9% white chinook near head, 19.0 %, near tail, 19.9 %. Yellowtail shows slight variation from 19.8% protein in the middle portion of the fish to 21% near the tail. Skipjack belly muscle contains about 18% protein, as does the dark meat alone the white meat alone contains almost 22% protein (Jacobs, 1951). 

The imaging of photon emission from the ROS/hydrogen donor/mediator system was applied to solid-type samples. We studied the photon emission of several foods. Hydrogen donor emission (Y emission) was observed from polyphenol rich vegetables and fruits (tea and banana), fermented foods (oyster sauce, soy sauce and miso), alcohol (wine, sake and beer), spices and cereals (wheat and rice). Mediator emission (Z emission) was seen from some vegetables (Japanese radish, Chinese yam and nozawa-na) and fruits (melon), egg white, meat and fish meat. Imaging detection has a potential for visualization of Y and Z component distribution through the Y and Z emission... 

Dark meat and white meat are one s choices when eating a turkey. Explain what causes the meat to assume different colors. Hint The more active muscles in a turkey have a higher rate of metabolism and need more oxygen.)... 

Farkas, B. E. and Singh, R. P. (1991). Physical properties of air-dried and freeze-dried chicken white meat. Journal of Food Science, 56(3), 611-615. 

J. N. Cobb discusses the kippering of salmon as follows On the Pacific coast practically all of the kippered salmon is prepared from frozen white-meated king salmon, which on account of the color of the flesh is not in much demand. It is, however, fully the equal, in both flavor and food value, of the red-meated kinds. It is not absolutely essential that the fish be first frozen, as the fresh fish may be kippered after dressing, but the latter is always a little soft when so prepared owing to an excess of moisture, which is largely removed in freezing. Fresh salmon is available only part of the year, so it is found most convenient to freeze and store the stock and work it up when needed throughout the year. 

Although the human has no muscles that consist entirely of this fiber type, many animals do. Examples are white abdominal muscles of fish and the pectoral muscle of game birds (turkey white meat). These muscles contract rapidly and vigorously (the fast twitch refers to the time to peak tension), but only for short periods. Thus, they are used for activities such as flight in birds and sprinting and weight-lifting in humans. 

The white meats, as of turkey, partridge, plieafant, fowl, with their eggs, feem to be the next in mildnefs and hence are generally firft allowed to convalefcents from inflammatory dif-eafes. 

Figure 1. Mutagen formation in chicken cooked by different methods. Key open bars, white meat and shaded bars, dark meat. Conditions deep fried, 12 min at 101 °C fried, 15 min first side and 10 min second side at 103 °C baked, 50 min at 190 °C broiled, 17 min per side at 274 °C fried patty, 6 min per side at 200 °C and raw, uncooked.

Coconut oil is an edible, non-drying oil obtained from copra, the white meat of the fruit of the coconut palm. Coconut is grown in Indonesia, the Philippines, India, Sri Lanka, Malaysia, Thailand, Africa, America and the Paciflc region. 

Until recently a-linoleic acid (18 3/t-3) was not classed as an essential fatty acid. Tliis position has been rectified (Kinsella, 1991) but even among nutritionists, the relative merits of 18 3n-3 versus 20 5n-3 and 22 6n-3 are not always clear. The longer-chain ci)-3 fatty acids usually found in fish oils are found in chicken, but mostly in the white muscle phosphoUpids and only at low levels in the depot fats. This white meat is an important source of fatty acids in the US diet (Raper and Exler,... 

Other authors (37) have reported classification of homogenized chicken breast, turkey breast, and pork loin chops with up to 91.9% correct classification. McElhinney et al. (32) reported 97.4% correct classification of homogenized beef, pork, lamb, and poultry. Arnalds et al. (1) used a more complex hierarchical decision tree approach. They reported 100% correct classifications between red and white meat samples and between lamb and beef samples 98.8% and 94.4% of pork/poultry samples and turkey/chicken samples, respectively, were correctly classified. 

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