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This article will explore several different types of meat: red meat (beef, lamb, goat, bison, etc.), poultry (chicken and turkey), pork, and seafood.These types of meat differ significantly in their nutrient quality, and especially in the quality of the fats they contain.nderstanding how to compare different meats in terms of their fat quality is important, but a fairly complicated endeavor. Itâs necessary to bear in mind not only the ratio of different types of fats, but also the amount of total fat in the meat.
In nutritional science red meat is defined as any meat that has more myoglobin than a white meat, white meat being defined as non dark meat from chicken (excluding leg or thigh), or fish. Some meats, pork for example, are red meats using the nutritional definition and white meats using the common definition.n nutritional science red meat is defined as any meat that has more myoglobin than a white meat, white meat being defined as non dark meat from chicken (excluding leg or thigh), or fish. Some meats, pork for example, are red meats using the nutritional definition and white meats using the common definition.