红肉,俗称瘦肉,是一个营养学名词,指在烹饪前呈红色的肉,其颜色来自肉中的肌红蛋白。所有哺乳类动物如猪、牛、马、羊、鹿、兔、狗等的肉都是红肉。鸟类(鸡、鸭、鹅等)、鱼、爬行动物、两栖动物、甲壳类动物(虾、蟹等)或双壳类动物(牡蛎、蛤蜊等)等非哺乳动物的肉在烹饪前呈白色(三文鱼除外),故称为白肉。 Red meat, commonly known as lean meat, is a term of nutrition that refers to red meat before cooking, the color of which comes from myoglobin in the meat. All mammals such as pigs, cattle, horses, sheep, deer, rabbits, dogs and other meat are red meat. Non-mammalian meat such as birds (chickens, ducks, geese, etc.), fish, reptiles, amphibians, crustaceans (shrimp, crabs, etc.) or bivalves (oysters, clams, etc.) (Except salmon), it is called white meat.