Why is Lamb Called a “Red” Meat?
Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Lamb is called a “red” meat because it contains more myoglobin than chicken or fish. Other “red” meats are beef, veal, and pork. Additives Additives are not allowed on fresh lamb. If it is processed, additives such as MSG, salt, or sodium erythorbate must be listed on the label. Dating of Lamb Products Product dating is not required by Federal regulations. However, many stores and processors may voluntarily date packages of raw lamb or processed lamb products. If a calendar date is shown, immediately adjacent to the date must be a phrase explaining the meaning of that date such as “sell-by” or “use before.” Except for “use-by” dates, product dates don’t always refer to home storage and use after purchase. “Use-by” dates usually refer to best quality and are not safety dates. But even
