White meat or Red?

[The Frymarker]

Well in the chat the other day it was brought up, kind of gross but makes you wonder, well at least it made me wonder.


If we were meat what kind of meat would we be?

Well I think I have found the soulution. We would be white.

The pig being closely related to us, in skin type and internal structure.

Also I asked my husband and he said he was watching a cable show on canibalism, and they asked what do we taste like. The gentleman said we tasted like pork.

So there you have it. So does that mean our rump would taste like bacon?

I know I'm strange.

[cphilip]

I'll take a Breast and a Thigh please....

[The Frymarker]

How did I know you were going to say that

[boss_automager]

cause your phsycic

[-Carnifex-]

I prefer ojos rancheros personally.

[blembiggity]

i like the pink meat better

[Python14]

I wonder if cannibals make human fried rice?

[Creative Mayhem]

MMMM human fried rice.... err i mean, i wonder...

C Mayhem

[paintbattler]

Originally posted by cphilip
I'll take a Breast and a Thigh please....

hahahahahahahahahahahahahahahahhaaaahaha...niiice ine

[Mango]

Actually, the color of our meat varies on the type of muscle fiber it is. Slow Twitch fibers are always oxidative and are therefore fatigue resistant. Fast Twitch muscle (Type II) are primarily glycolytic (fatigueable) or oxidative (fatigue resistant).

Slow Twitch fibers, such as those long muscles found in the back and Quadraceps/Hamstrings of the leg, are often called the "red fibers" becuase they contain the red, oxygen-storeing pigment myoglobin. They are essentialy well supplied with oxygen-carrying blood. In addition, red fibers contain many mitochondria and have a high respritory capacity. This is why they can contract for long periods of time.

Fast twitch fibers are often called the "white fibers" because they contain less myoglobin and have a poorer blood supply than red fibers. They inclued muscles found around the hand, eye, and ankles.


Why did I tell you all this? Well, think for instance of birds we eat. Birds that travel long distances have abundant dark meat (slow twitch muscles), and in contrast, chickens that can only flap around the barnyard have abundant fast twitch muscles and thus, mostly white meat! See! Now isent that cool!!


BTW: there is a third type of muscle fiber for those that care. Called fast twitch Type IIb, it's an intermediate fiber that is a mixture of slow and fast, which makes up most fibers in the human body like biceps, triceps, pectoral group (chest), etc etc. They are mostly RED FIBER so yes, we are mostly dark meat when we die and/or are cooked.

[LittleKrems]

Originally posted by SprayingMango
Actually, the color of our meat varies on the type of muscle fiber it is. Slow Twitch fibers are always oxidative and are therefore fatigue resistant. Fast Twitch muscle (Type II) are primarily glycolytic (fatigueable) or oxidative (fatigue resistant).

Slow Twitch fibers, such as those long muscles found in the back and Quadraceps/Hamstrings of the leg, are often called the "red fibers" becuase they contain the red, oxygen-storeing pigment myoglobin. They are essentialy well supplied with oxygen-carrying blood. In addition, red fibers contain many mitochondria and have a high respritory capacity. This is why they can contract for long periods of time.

Fast twitch fibers are often called the "white fibers" because they contain less myoglobin and have a poorer blood supply than red fibers. They inclued muscles found around the hand, eye, and ankles.


Why did I tell you all this? Well, think for instance of birds we eat. Birds that travel long distances have abundant dark meat (slow twitch muscles), and in contrast, chickens that can only flap around the barnyard have abundant fast twitch muscles and thus, mostly white meat! See! Now isent that cool!!


BTW: there is a third type of muscle fiber for those that care. Called fast twitch Type IIb, it's an intermediate fiber that is a mixture of slow and fast, which makes up most fibers in the human body like biceps, triceps, pectoral group (chest), etc etc. They are mostly RED FIBER so yes, we are mostly dark meat when we die and/or are cooked.

wow my head just exploded.....

[FESTUS33]

Re: White meat or Red?

Originally posted by The Frymarker
Well in the chat the other day it was brought up, kind of gross but makes you wonder, well at least it made me wonder.


If we were meat what kind of meat would we be?

Well I think I have found the soulution. We would be white.

The pig being closely related to us, in skin type and internal structure.

Also I asked my husband and he said he was watching a cable show on canibalism, and they asked what do we taste like. The gentleman said we tasted like pork.

So there you have it. So does that mean our rump would taste like bacon?

I know I'm strange.

Although I don't have Personal experience in this area
I do believe there is a reason that Human is also known
as Long Pork. HHHMMMMM!!! Heather!!! You're Scaring Me with
This

[bornl33t]

Originally posted by cphilip
I'll take a Breast and a Thigh please....

I get the belly button!

[pbzmag]

What! We don't taste like chicken! lol

pbzmag

[The Frymarker]

Wow Mango, great explanation!

I kind of figured it would be like that as well, having white and dark meat.


Festus sorry for scaring you, hehe that movie Alive popped into my head where the soccer team crashed on a desserted mountain and that is what they had to do to survive.

It is pretty gross though huh?

Well that and Hannibal Lecture