What is the difference between red and white meat?

Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin (a substance which helps the muscles utilise oxygen more effectively) in muscle fibre. When myoglobin is exposed to oxygen, reddish oxymyoglobin develops, making myoglobin-rich meat appear red. The redness of meat depends on species, animal age, and fibre type: Red meat contains more narrow muscle fibres that tend to operate over long periods without rest, while white meat contains more broad fibres that tend to work in short fast bursts.

I wanted to show a clinical approach to the meet. To thoroughly look the composition and colour was important to understand the difference. 

I wanted to show the meat in a kitchen too, as this portrays them well in its environment and wear you would find it. Meat 7 and Meat 11 are interesting as I wanted to look as if a child is peering over the work surface, exploring the meats lying there.