生肉颜色越红,血红素铁含量越高。血红素(其中含铁离子)的存在让很多肉呈现红色,因此,瘦肉是铁的好来源,并且肉的颜色越红,其中的血红素铁就越多,补铁的效果就越好。需要注意的是,虽然生肉是红色的,但加热后自然会变成褐色或淡褐色,而用了亚硝酸盐的肉,做熟后也是粉红色的。越香的肉脂肪含量越高。一般来说,肉越美味,脂肪含量往往越高,因为香味物质多数“蕴藏”在脂肪当中,并且足够量的脂肪 The redder the color of raw meat, the higher the content of heme iron. The presence of heme, which contains iron ions, causes many flesh to appear red, so lean meat is a good source of iron and the flesh color is more red, the more the heme iron is, and the better the iron supplement is. It should be noted that, although the raw meat is red, but will naturally become brown or brown when heated, and nitrite with meat, cooked pink is also. The more fragrant meat, the higher the fat content. In general, the meat is more delicious, the fat content is often higher, because the majority of the fragrance material “in” fat, and a sufficient amount of fat