In culinary terms, white meat is meat which is pale in color before and after cooking. In traditional gastronomy, white meat also includes rabbit, the flesh of milk-fed young mammals (in particular veal and lamb), and sometimes pork.[1][2][3][4] In ecotrophology and nutritional studies, white meat includes poultry and fish, but excludes all mammal flesh, which is considered red meat.[5]
Various factors have resulted in debate centering on the definition of white and red meat. Dark meat is used to describe darker-colored flesh. A common example is the lighter-colored meat of poultry (white meat), coming from the breast, as contrasted with darker-colored meat from the legs (dark meat).[6] Certain types of poultry that are sometimes grouped as white meat are red when raw, such as duck and goose. Some types of fish, such as tuna, sometimes are red when raw and turn white when cooked.
^Larousse Gastronomique, 1961, s.v. pork
^Evan Goldstein, Joyce Goldstein, Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food, ISBN 0520243773, 2006, p. 109: "White meats such as pork and veal are also excellent table companions for Gewürz..."
^Pierre Paillon, Secrets of Good French Cooking, ISBN 0471160628, 1996, p. 95: "White meats (veal and pork) and poultry should be cooked "medium"..."
^Elisabeth Rozin, The Primal Cheeseburger: A Generous Helping of Food History Served On a Bun, ISBN 0140178430 1994, p. 19: "Beef and lamb are clearly red meats, while veal and rabbit are white meats; the white meat category has been generalized to include the flesh of poultry and fish as well."
^"USDA-Safety of Fresh Pork...from Farm to Table". Fsis.usda.gov. 2008-05-16. Retrieved 2009-09-16.
^"Science of Meat: What Gives Meat its Color? | Exploratorium". Archived from the original on 2016-03-12. Retrieved 2014-08-18.
In culinary terms, whitemeat is meat which is pale in color before and after cooking. In traditional gastronomy, whitemeat also includes rabbit, the...
In gastronomy, red meat is commonly red when raw (and a dark color after it is cooked), in contrast to whitemeat, which is pale in color before (and after)...
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Offal (/ˈɒfəl, ˈɔːfəl/), also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular...
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meat tissue. When poultry is used, it is sometimes called white slime as an analog to meat-additive pink slime and to meat extracted by advanced meat...
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cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been...
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Ulisse Aldrovandi refers in his treatise Ornitologia that bats have a whitemeat, edible, and excellent flavor. At least 167 species of bats are hunted...
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