Everything about White Meat totally explained
White meat refers to any lighter-colored
meat, often contrasted with
red meat.
White meat or
light meat also refers to the lighter-colored meat of
poultry as contrasted with "
dark meat".
The exact definition of white meat varies by time, place, and culture, but domestic
chicken and
rabbit are invariably considered "white", while the meat of adult mammals, such as
beef,
mutton, and
horse is invariably considered "red". The meat of young mammals such as
veal and milk-fed
lamb, and that of
pork is traditionally considered "white"; while the meat of
duck and
goose is considered "red", though the demarcation line may be changing.
Game is sometimes put in a separate category altogether (French
viandes noires 'black meats').
A newer definition in the United States of America emphasizes not the appearance and strength of taste, but the fat content, making "white meat" synonymous with "lean meat"; traditionally "white" meats such as lamb and veal are reclassified as "red".Even
fish and
seafood, including fatty and dark-fleshed fishes such as
salmon,
mackerel, and
tuna, are called "white meat".
Given nutritional concerns, meat producers are eager to have their products considered as "white", and the
United States National Pork Board has positioned pork as "the other white meat", alongside poultry; however, meats which are red when raw and turn white on cooking, like
pork, are categorized by the
United States Department of Agriculture as red meats.
White and dark poultry meat
Within poultry, there are two types of meats – white and dark. The different colors are based on the different locations and uses of the muscles. Dark meats occur in the legs, which are used to support the weight of the animals while they move. These muscles are designed to develop endurance for long-term use and contains a large amount of
myoglobin, allowing the muscle to use
oxygen more efficiently for
aerobic respiration. In contrast the white meat, generally found within the breasts of the birds, are used for quick bursts of power which requires little of the meat-darkening myoglobin. Note that this holds for ground-based bird like chickens and turkeys – birds which use their chest muscles for sustained flight (such as geese and ducks) have dark meat throughout their bodies.
Further Information
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