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Why fish have white meat? [Random Knowledge #2]
posted February 8 2013 19:05.06 by Giorgos Lazaridis




There is a particular protein in the muscle tissue of vertebrates in general and in almost all mammals called myoglobin. Myoglobin forms pigments responsible for making meat red. Fish muscles are quite different from those in mammals. Fish float in water and so do not need a muscle system to support any weight. They have usually much less or even no myoglobin at all, so their meat is not red
 
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