Farouk Othman's Articles http://www.articlealley.com en-us editorial@articlealley.com Understanding Meats: Why Red Meat is Red and Why White Meat is White Animal muscle turns to meat after slaughtering. Meat is surrounded by a layer of connective tissues, consisting almost entirely protein collagen. Meat tissues are composed of three main factors, water, protein (connective tissue) and fat. Carbohydrate a... http://www.articlealley.com/article_94564_26.html 16th October 2006