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  • The family is gathered around the table, the question rings out: white meat or dark? Your

    一家人圍著桌子,問題響起:白肉還是黑肉?你的

  • soul struggles with the decision, shall you follow Yoda or Palpatine? The YING OR THE

    靈魂掙扎著決定,你是跟隨尤達還是帕爾帕丁?穎還是帕爾帕丁?

  • YANG?! WHAT TO DOOOO?!

    楊?怎麼辦?

  • Meat eaters of the world are full of opinions on rare versus well done, lamb or mutton,

    世界上吃肉的人對稀飯與熟食、羊肉與羊肉都有很多意見。

  • light versus dark. There are so many delicious choices! So when you're carving up a bird,

    光與暗。有這麼多美味的選擇!所以當你'在雕刻一隻鳥的時候。

  • does science even care which meat is which? Why is meat that color in the first place?

    科學甚至關心哪種肉是哪種肉嗎?為什麼肉本來就是那種顏色?

  • WHAT MEAT IS?!?

    什麼是肉?

  • I'll use the turkey as an example, because it's far easier to see the meaty differences.

    我'會以火雞為例,因為它'更容易看到肉質的差異。

  • Turkey breasts are made up of fast-twitch muscle fibers. They're made for short bursts

    火雞的乳房是由快速抽搐的肌肉纖維組成的。他們'是為短時間的爆發

  • of energy and tire quickly; they become the white meat. The legs, on the other hand, are

    的能量,而且很快就會疲憊,它們成為白肉。而腿,則是

  • slow-twitch muscles; they're used all the time, and can work for long periods.

    緩慢抽動的肌肉;它們一直在使用,並且可以長時間工作。

  • When you're eating meat, you're eating these two muscle types. The color of meat is determined

    當你'吃肉的時候,你就在吃這兩種肌肉。肉的顏色是決定

  • by the amount of myoglobin the muscle fibers have in them. You've probably heard of hemoglobin,

    由肌肉纖維中的肌紅蛋白的數量。你'可能聽說過血紅蛋白。

  • it's a molecule on red blood cells that helps carry oxygen; myoglobin is the same molecule,

    它'是紅血球上的分子,幫助攜帶氧氣;肌紅蛋白是相同的分子。

  • it's also known as "muscle hemoglobin."

    它'也被稱為"肌肉血紅蛋白.&quot。

  • To determine how MUCH myoglobin, you have to consider what the muscles of the animal

    要確定多少肌紅蛋白,你必須考慮動物的肌肉是什麼

  • are doing all day. Slow-twitch muscles that are used all the time need lots of oxygen

    是做了一整天。一直使用的慢速抽搐肌肉需要大量的氧氣。

  • and therefore have lots of myoglobin. Example: cattle and pigs spend a lot of time standing

    是以有很多的肌紅蛋白。例如:牛和豬站立時間長

  • and walking, so their meat is pink or red -- a rare steak has lots of myoglobin up in

    和走動,所以他們的肉是粉紅色或紅色的 -- 一塊罕見的牛排有大量的肌紅蛋白在裡面。

  • there. Chickens and turkeys spend their time standing, and almost NO time flying around.

    那裡。雞和火雞的時間都是站著,幾乎沒有時間飛來飛去。

  • Thus, their legs will be filled with fast-twitch muscles, (YOU SAY ABOVE THAT THEIR LEGS ARE

    是以,他們的腿部會充滿了快速抽搐的肌肉,(你在上面說他們的腿是

  • SLOW-TWITCH…) because they're using them a lot. Their breasts and wings, though, kinda

    SLOW-TWITCH......),因為他們'使用他們很多。他們的胸部和翅膀,雖然,有點兒

  • weak fast-twitch muscles -- less myoglobin and therefore lighter in color.

    快速抽動的肌肉薄弱--肌紅蛋白較少,是以顏色較淺。

  • Now ducks -- ducks fly and swim all the time! So duck breasts and wings and legs are all

    現在的鴨子--鴨子一直在飛,一直在遊!所以鴨子的胸脯、翅膀和腿都是...

  • slow-twitch, dark muscles. Speaking of swimming, fish meat would be considered "darker" around

    抽動緩慢,肌肉黝黑。說到游泳,魚肉會被認為是"黑"左右。

  • the tail or fins -- because those move the most. Ocean fish like tuna swim ALL the time,

    尾巴或魚鰭 -- 因為那些移動最頻繁。像金槍魚這樣的海洋魚類一直在遊動。

  • so they're much darker than say, a catfish which slinks around slowly. Humans have a

    所以他們'比說,鯰魚慢吞吞地溜達要黑得多。人類有一個

  • mix of the two depending if they're say, sprinters (fast-twitch) or distance runners (slow-twitch).

    兩者的混合取決於如果他們'說,短跑運動員 (快速抽動) 或距離跑者 (慢抽動)。

  • I don't know why that would be helpful. I dunno... you know... you get really hungry.

    我不知道為什麼會有幫助。我不知道... 你知道... 你真的餓了。

  • When you cook a fast-twitch muscle its myoglobin changes color depending on the temperature.

    當你烹調快抽筋的肌肉時,它的肌紅蛋白會根據溫度而改變顏色。

  • As it undergoes a chemical change, the myoglobin can no longer hold oxygen, and the iron atoms

    由於它發生了化學變化,肌紅蛋白不能再容納氧氣,而鐵原子

  • at the center of the protein's structure loses an electron. That chemical change forms a

    在蛋白質結構的中心失去一個電子。這種化學變化形成了一個

  • hemichrome -- for the brown of medium cooked meat, and as heat rises more it becomes metmyoglobin

    七彩--為中熟肉的褐色,隨著熱度的升高,更多的是變成了玄色素......

  • which is a brownish-grey. White meat doesn't have the myoglobin concentration to color

    是一種棕灰色。白肉不具有肌紅蛋白的濃度,以顏色

  • the meat, so it looks more translucent, and as it cooks, the muscle fibers, which are

    肉,所以它看起來更半透明,當它煮熟後,肌肉纖維,這是

  • normally bound up in tight coils, uncoil -- or denature; the water leaks out and the meat

    通常被緊緊地捆綁在一起,解卷--或者說變性;水漏出來,肉也就變了。

  • becomes an opaque white.

    變成不透明的白色。

  • Because of the way the muscles are used, they're going to taste different when cooked. The

    因為肌肉的使用方式,它們在烹飪時的味道會有所不同。的

  • white meat is thinner, less dense, and is more tender -- so it can be cooked more quickly.

    白肉更薄,密度更低,更嫩,所以可以更快地煮熟。

  • The denser, darker meats take longer -- which is why white meat tends to come out more dry

    密度大、顏色深的肉需要更長的時間--這就是為什麼白肉出來後往往更乾的原因。

  • at Thanksgiving. It's difficult! But when you fry a meat, the juice is held inside -- so

    在感恩節。它'的困難!但是,當你煎肉時,汁液被保存在裡面 -- 所以

  • fried chicken breasts are still deeeelectible!

    炸雞胸肉還是很好吃的!

  • When it comes to which is BETTER that's up to you. A study in the European Journal of

    當談到哪個是更好的那'由你決定。在歐洲雜誌的一項研究。

  • Nutrition said taurine, found in dark poultry meat, could lower coronary heart disease in

    營養學說,深色家禽肉中的牛磺酸可以降低冠心病在。

  • some women.

    一些婦女。

  • All in all, white meat is lower in saturated fat but slathering gravy on the white to combat

    總而言之,白肉的飽和脂肪含量較低,但在白肉上抹上肉汁,以對抗。

  • its dry texturekind of scraps the benefits. Dark meat is higher in saturated fats, but

    其乾燥的質地... 樣的廢止的好處。黑肉的飽和脂肪含量較高,但是... ...

  • contains a lot more vitamins as well as iron, zinc and other minerals!

    含有更多的維生素以及鐵、鋅等礦物質!

  • So which do you prefer, white meat or dark?

    那麼,白肉和黑肉你更喜歡哪個呢?

The family is gathered around the table, the question rings out: white meat or dark? Your

一家人圍著桌子,問題響起:白肉還是黑肉?你的

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