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A darkcutter or dark cutter (also known as DFD, or Dark Firm Dry) is a carcass of beef that has been subjected to undue stress before slaughter, and is dark in color. Sometimes referred to as dark cutting beef, they have a dark color which makes the meat appear less fresh, making them undesirable to consumers. Darkcutters fetch a lower price ...
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A yellowish or greenish liver may indicate jaundice or a similar condition, a dark brown color may indicate alcohol poisoning, [citation needed] a black color can be seen in livers affected by Dubin–Johnson syndrome, [5] and white or grayish tones may indicate cancer.
Dark meat is used to describe darker-colored flesh. A common example is the lighter-colored meat of poultry (white meat), coming from the breast, as contrasted with darker-colored meat from the legs (dark meat). [6] Certain types of poultry that are sometimes grouped as white meat are red when raw, such as duck and goose.
Dark chicken meat has more calories and fat per serving. ... The average person needs 0.8 grams per kilogram of body weight (or 0.36 grams per pound) of protein per day. For a 150-pound person ...
A 3-ounce serving of roasted turkey breast contains about 1.8 grams of fat and 125 calories; 3 ounces of roasted dark meat contains 5.1 grams of fat and 147 calories.
Flesh is any aggregation of soft tissues of an organism.Various multicellular organisms have soft tissues that may be called "flesh". In mammals, including humans, flesh encompasses muscles, fats and other loose connective tissues, but sometimes excluding non-muscular organs (liver, lung, spleen, kidney) and typically discarded parts (hard tendon, brain tissue, intestines, etc.).
Have no fear meat-eaters, we've gathered the best and worst meats you can find so you'll be better prepared for dinner. Check out the slideshow above for the 10 best and worst meats to eat. More food: