beef vs chicken

Dark or brown meat is better

• chicken legs, thighs
• duck breast
• red meat
• cold water fish

Pale or white meat is not as good

• chicken breast, wings

Why?

• dark color means more red blood cells
• more red blood cells means more oxygen
• dark muscles have more strength and energy
• energy, stamina and strength is all about oxygen
• oxygen give a more active life

Dark or brown meat

• animals that can:
  • fly
  • run
  • swim
  • exercise
  • work hard
  • have stamina
  • recover easily
• exception
• oxygen is more efficient at cold temperatures
  
  • cold water fish
    • requrie less red blood cells
    • look like white meat
    • but are highly oxygenated
    • muscles that work like dark meat
    • pale but highly oxygenated
• ice an injury quickly to increase oxygen

Pale or white meat

• animals that:
  • tire easy
  • no speed
  • no strength
  • no stamina
  • difficult recovery
  • always exhausted
  • chickens cannot fly
• pale meat is low energy

When sick:

• pale
• weak
• exhausted
• low oxygen
• hard to recover
• not feeling well

Temperature affects oxygen

• Sleep better in a cool room, breathe easy
• Cool or ice sports injury, releases oxygen
• Cold water fish have improved oxygen performance
• Hot weather zaps our energy, low oxygen exhaustion
• Fever reduces oxygen delivery

Exercise needs oxygen, increased breathing

• White meat animals have low energy, low strength
• Animals that swim, work, fly: red meat or cold environment
• Animals that hold their breath, whale, porous, dolphin, otters
• High level heme: iron, histidine, hemoglobin, myoglobin, pigments
• Heme can store oxygen

Pigment characteristics

1. a metal ion
2. red <erythros> iron
3. white <leukos> zinc
4. iodine, purple rich colors
5. magnesium, deep green plants
6. metal held by a protein
7. metalloprotein
8. histidine, a residue of, tyrosine
9. histidine, azole ring
10. tyrosine, benzyl ring
11. azole, often the ring of histidine
12. aza, nitrogen in a ring of carbon
13. amine, nitrogen at the edge of a molecule based on carbon
    1. Erythros-red
    2. Leukos-white

Globulin

• simple proteins
• insoluble in plain water
• soluble in moderate salt water; blood, milk, muscles
• heat causes globulin to clump or coagulate when too hot
• elevated temperature; fever, hot weather; less globulin ability

Hemoglobin

• protein [globin] with iron

Myoglobin

• closely related to hemoglobin
• heme transports oxygen
• Heme passes oxygen to myo
• Oxygen stores keep cold nerves alive
• people in freezing water for hours can still be alive
• myoglobin, hemoglobin can hold / store oxygen
• histidine, zinc, iron are key components