Daging putih

Ing istilah kuliner, daging putih minangka daging sing wernane pucet sadurunge lan sawise masak. Tuladha umum daging putih yaiku daging unggas sing luwih entheng ( daging ringan ), asale saka dhadha, beda karo daging peteng saka sikil. Daging putih ("ringan") unggas digawe saka serat otot sing cepet, dene daging abang ("peteng") digawe saka otot kanthi serat sing alon-alon . ^[1] Ing gastronomi tradisional, daging putih uga kalebu terwelu, daging mamalia enom sing diwenehi susu (utamane daging sapi lan wedhus ), lan daging babi . ^[2] ^[3] ^[4] ^[5]

Nanging ing panaliten nutrisi, daging putih kalebu unggas lan iwak, nanging ora kalebu kabeh daging mamalia, sing dianggep daging abang . Departemen Pertanian Amerika Serikat nggolongake daging dadi abang yen tingkat myoglobin luwih dhuwur tinimbang 65%. Kategorisasi iki kontroversial minangka sawetara jinis iwak, kayata tuna, abang nalika mentah lan dadi putih nalika mateng; Kajaba iku, jinis unggas tartamtu sing dikoleksi dadi daging putih sejatine abang nalika mentah, kayata bebek lan angsa .

Referensi

↑ "Science of Meat: What Gives Meat its Color? | Exploratorium". Diarsip saka sing asli ing 2016-03-12. Dibukak ing 2014-08-18.
↑ Larousse Gastronomique, 1961, s.v. pork
↑ Evan Goldstein, Joyce Goldstein, Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food, ISBN 0520243773, 2006, p. 109: "White meats such as pork and veal are also excellent table companions for Gewürz..."
↑ Pierre Paillon, Secrets of Good French Cooking, ISBN 0471160628, 1996, p. 95: "White meats (veal and pork) and poultry should be cooked "medium"..."
↑ Elisabeth Rozin, The Primal Cheeseburger: A Generous Helping of Food History Served On a Bun, ISBN 0140178430 1994, p. 19: "Beef and lamb are clearly red meats, while veal and rabbit are white meats; the white meat category has been generalized to include the flesh of poultry and fish as well."

[explo-1] "Science of Meat: What Gives Meat its Color? | Exploratorium". Diarsip saka sing asli ing 2016-03-12. Dibukak ing 2014-08-18.

[2] Larousse Gastronomique, 1961, s.v. pork

[3] Evan Goldstein, Joyce Goldstein, Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food, ISBN 0520243773, 2006, p. 109: "White meats such as pork and veal are also excellent table companions for Gewürz..."

[4] Pierre Paillon, Secrets of Good French Cooking, ISBN 0471160628, 1996, p. 95: "White meats (veal and pork) and poultry should be cooked "medium"..."

[5] Elisabeth Rozin, The Primal Cheeseburger: A Generous Helping of Food History Served On a Bun, ISBN 0140178430 1994, p. 19: "Beef and lamb are clearly red meats, while veal and rabbit are white meats; the white meat category has been generalized to include the flesh of poultry and fish as well."

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