White meat

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.