Usijidanganye, nguruwe siyo nyama nyeupe
Knowledge Article
Pork is a red meat. Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Pork is classified a red meat because it contains more myoglobin than chicken or fish. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat. Pork is classed as "livestock" along with veal, lamb, and beef. All livestock are considered red meat.
Kwa Nini Nguruwe Inachukuliwa Kama Nyama Nyekundu
Nguruwe inachukuliwa kuwa nyama nyekundu kutokana na kiwango chake cha juu cha myoglobini. Myoglobini ni protini inayopatikana kwenye misuli ambayo huhifadhi oksijeni na kuchangia rangi ya nyama. Sababu ni hizi:
1. Nafasi ya Myoglobini
Myoglobini hufunga oksijeni kwenye misuli, na kiwango chake huathiri moja kwa moja rangi ya nyama.
Kiwango cha juu cha myoglobini husababisha nyama kuwa na rangi ya giza au nyekundu, kama ilivyo kwa nguruwe ikilinganishwa na kuku au samaki.
2. Mabadiliko ya Rangi Wakati wa Kupika
Nyama mbichi ya nguruwe ina rangi ya waridi, lakini inapopikwa, hubadilika kuwa rangi ya mwanga. Hata hivyo, kisayansi na kiafya bado inahesabika kama nyama nyekundu.
3. Uainishaji wa Mifugo
Nguruwe ni sehemu ya wanyama wa mifugo. Nyama zote zinazotokana na mifugo, kama vile ndama, kondoo, na ng’ombe, huwekwa katika kundi la nyama nyekundu bila kujali mabadiliko ya rangi baada ya kupikwa.
Kwa ujumla, nguruwe inachukuliwa kuwa nyama nyekundu kutokana na kiwango chake cha myoglobini na uainishaji wake kama nyama inayotokana na mifugo.