Farouk Othman

About Farouk Othman

Farouk Othman is a professional Chef and has worked and travelled all over the world. As well as working full time as a senior Chef, Farouk regularly writes interesting articles such this one on meats and also contributes frequently to http://www.chefspencil.com.

Understanding Meats: Why Red Meat is Red and Why White Meat is White

Animal muscle turns to meat after slaughtering. Meat is surrounded by a layer of connective tissues, consisting almost entirely protein collagen. Meat tissues are composed of three main factors, water, protein (connective tissue) and fat.
Date Posted: October 27, 2006
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