Content that violates any copyrights will be deleted. Encyclopedic content must be verifiable through citations to reliable sources.
You are about to undo an edit. Please check the comparison below to verify that this is what you want to do, then publish the changes below to finish undoing the edit. If you are undoing an edit that is not vandalism, explain the reason in the edit summary. Do not use the default message only. |
| Latest revision | Your text | ||
| Line 10: | Line 10: | ||
In nutritional studies, ''white meat'' may also include [[Snails#as food|land snails]] and [[amphibian]]s like [[Frog legs|frogs]].<ref>{{Cite journal|last1=Oliveira|first1=Lillian Paranhos Laurindo de|last2=Seixas Filho|first2=José Teixeira de|last3=Pereira|first3=Marcelo Maia|last4=Mello|first4=Silvia Conceição Reis Pereira|date=2017|title=Frog meat in special diets: potential for use as a functional food|journal= Boletim do Instituto de Pesca|volume=43|language=en|pages=99–106|doi=10.20950/1678-2305.2017.99.106|doi-access=free}}</ref><ref name=":0">{{Cite journal|last1=Lippi|first1=Giuseppe|last2=Mattiuzzi|first2=Camilla|last3=Cervellin|first3=Gianfranco|date=January 2016|title=Meat consumption and cancer risk: a critical review of published meta-analyses|url=https://pubmed.ncbi.nlm.nih.gov/26633248/|journal=Critical Reviews in Oncology/Hematology|volume=97|pages=1–14|doi=10.1016/j.critrevonc.2015.11.008|issn=1879-0461|pmid=26633248}}</ref> Mammal flesh ''(eg; beef, pork, goat, lamb, doe, rabbit)'' is excluded and considered to be red meat (although rabbit meat is sometimes considered to be white meat).<ref name="auto"/> Periodically some researchers allow lean cuts of rabbit to be an outlier and categorize it into the “white meat” category because it shares certain nutritional similarities with poultry.<ref name=":0" /><ref>{{Cite journal|last1=Kim|first1=Seong Rae|last2=Kim|first2=Kyuwoong|last3=Lee|first3=Sang Ah|last4=Kwon|first4=Sung Ok|last5=Lee|first5=Jong-Koo|last6=Keum|first6=NaNa|last7=Park|first7=Sang Min|date=2019-04-11|title=Effect of Red, Processed, and White Meat Consumption on the Risk of Gastric Cancer: An Overall and Dose–Response Meta-Analysis|journal=Nutrients|volume=11|issue=4|page=826|doi=10.3390/nu11040826|issn=2072-6643|pmc=6520977|pmid=30979076|doi-access=free}}</ref><ref>{{Cite journal|last1=Becerra-Tomás|first1=Nerea|last2=Babio|first2=Nancy|last3=Martínez-González|first3=Miguel Ángel|last4=Corella|first4=Dolores|last5=Estruch|first5=Ramon|last6=Ros|first6=Emilio|last7=Fitó|first7=Montserrat|last8=Serra-Majem|first8=Lluís|last9=Salaverria|first9=Itziar|last10=Lamuela-Raventós|first10=Rosa M.|last11=Lapetra|first11=José|date=2016-12-01|title=Replacing red meat and processed red meat for white meat, fish, legumes or eggs is associated with lower risk of incidence of metabolic syndrome|url=https://www.clinicalnutritionjournal.com/article/S0261-5614(16)30005-X/abstract|journal=Clinical Nutrition|language=English|volume=35|issue=6|pages=1442–1449|doi=10.1016/j.clnu.2016.03.017|issn=0261-5614|pmid=27087650|hdl=10230/28278|hdl-access=free}}</ref> Otherwise, nutritional studies and social studies popularly define "red meat" as coming from any [[mammal]], "seafood" as coming from fish and shellfish, and "white meat" coming from birds and other animals.<ref>{{Cite journal|last1=Touvier|first1=Mathilde|last2=Kesse-Guyot|first2=Emmanuelle|last3=Méjean|first3=Caroline|last4=Estaquio|first4=Carla|last5=Péneau|first5=Sandrine|last6=Hercberg|first6=Serge|last7=Castetbon|first7=Katia|date=2010|title=Variations in Compliance with Recommendations and Types of Meat/Seafood/Eggs according to Sociodemographic and Socioeconomic Categories|url=https://www.karger.com/Article/FullText/271469|journal=Annals of Nutrition and Metabolism|language=english|volume=56|issue=1|pages=65–73|doi=10.1159/000271469|issn=0250-6807|pmid=20051683|s2cid=20787103|url-access=subscription}}</ref><ref>{{Cite journal|last1=Hayley|first1=Alexa|last2=Zinkiewicz|first2=Lucy|last3=Hardiman|first3=Kate|date=2015-01-01|title=Values, attitudes, and frequency of meat consumption. Predicting meat-reduced diet in Australians|url=https://www.sciencedirect.com/science/article/pii/S0195666314004711|journal=Appetite|language=en|volume=84|pages=98–106|doi=10.1016/j.appet.2014.10.002|pmid=25312749|s2cid=29746970|issn=0195-6663|url-access=subscription}}</ref> Some entomologists have referred to edible insects as "the next white meat".<ref>{{Cite journal|last=Yates‐Doerr|first=Emily|date=2012|title=Meeting the demand for meat?|journal=Anthropology Today|language=en|volume=28|issue=1|pages=11–15|doi=10.1111/j.1467-8322.2012.00849.x|issn=1467-8322|doi-access=free}}</ref> |
In nutritional studies, ''white meat'' may also include [[Snails#as food|land snails]] and [[amphibian]]s like [[Frog legs|frogs]].<ref>{{Cite journal|last1=Oliveira|first1=Lillian Paranhos Laurindo de|last2=Seixas Filho|first2=José Teixeira de|last3=Pereira|first3=Marcelo Maia|last4=Mello|first4=Silvia Conceição Reis Pereira|date=2017|title=Frog meat in special diets: potential for use as a functional food|journal= Boletim do Instituto de Pesca|volume=43|language=en|pages=99–106|doi=10.20950/1678-2305.2017.99.106|doi-access=free}}</ref><ref name=":0">{{Cite journal|last1=Lippi|first1=Giuseppe|last2=Mattiuzzi|first2=Camilla|last3=Cervellin|first3=Gianfranco|date=January 2016|title=Meat consumption and cancer risk: a critical review of published meta-analyses|url=https://pubmed.ncbi.nlm.nih.gov/26633248/|journal=Critical Reviews in Oncology/Hematology|volume=97|pages=1–14|doi=10.1016/j.critrevonc.2015.11.008|issn=1879-0461|pmid=26633248}}</ref> Mammal flesh ''(eg; beef, pork, goat, lamb, doe, rabbit)'' is excluded and considered to be red meat (although rabbit meat is sometimes considered to be white meat).<ref name="auto"/> Periodically some researchers allow lean cuts of rabbit to be an outlier and categorize it into the “white meat” category because it shares certain nutritional similarities with poultry.<ref name=":0" /><ref>{{Cite journal|last1=Kim|first1=Seong Rae|last2=Kim|first2=Kyuwoong|last3=Lee|first3=Sang Ah|last4=Kwon|first4=Sung Ok|last5=Lee|first5=Jong-Koo|last6=Keum|first6=NaNa|last7=Park|first7=Sang Min|date=2019-04-11|title=Effect of Red, Processed, and White Meat Consumption on the Risk of Gastric Cancer: An Overall and Dose–Response Meta-Analysis|journal=Nutrients|volume=11|issue=4|page=826|doi=10.3390/nu11040826|issn=2072-6643|pmc=6520977|pmid=30979076|doi-access=free}}</ref><ref>{{Cite journal|last1=Becerra-Tomás|first1=Nerea|last2=Babio|first2=Nancy|last3=Martínez-González|first3=Miguel Ángel|last4=Corella|first4=Dolores|last5=Estruch|first5=Ramon|last6=Ros|first6=Emilio|last7=Fitó|first7=Montserrat|last8=Serra-Majem|first8=Lluís|last9=Salaverria|first9=Itziar|last10=Lamuela-Raventós|first10=Rosa M.|last11=Lapetra|first11=José|date=2016-12-01|title=Replacing red meat and processed red meat for white meat, fish, legumes or eggs is associated with lower risk of incidence of metabolic syndrome|url=https://www.clinicalnutritionjournal.com/article/S0261-5614(16)30005-X/abstract|journal=Clinical Nutrition|language=English|volume=35|issue=6|pages=1442–1449|doi=10.1016/j.clnu.2016.03.017|issn=0261-5614|pmid=27087650|hdl=10230/28278|hdl-access=free}}</ref> Otherwise, nutritional studies and social studies popularly define "red meat" as coming from any [[mammal]], "seafood" as coming from fish and shellfish, and "white meat" coming from birds and other animals.<ref>{{Cite journal|last1=Touvier|first1=Mathilde|last2=Kesse-Guyot|first2=Emmanuelle|last3=Méjean|first3=Caroline|last4=Estaquio|first4=Carla|last5=Péneau|first5=Sandrine|last6=Hercberg|first6=Serge|last7=Castetbon|first7=Katia|date=2010|title=Variations in Compliance with Recommendations and Types of Meat/Seafood/Eggs according to Sociodemographic and Socioeconomic Categories|url=https://www.karger.com/Article/FullText/271469|journal=Annals of Nutrition and Metabolism|language=english|volume=56|issue=1|pages=65–73|doi=10.1159/000271469|issn=0250-6807|pmid=20051683|s2cid=20787103|url-access=subscription}}</ref><ref>{{Cite journal|last1=Hayley|first1=Alexa|last2=Zinkiewicz|first2=Lucy|last3=Hardiman|first3=Kate|date=2015-01-01|title=Values, attitudes, and frequency of meat consumption. Predicting meat-reduced diet in Australians|url=https://www.sciencedirect.com/science/article/pii/S0195666314004711|journal=Appetite|language=en|volume=84|pages=98–106|doi=10.1016/j.appet.2014.10.002|pmid=25312749|s2cid=29746970|issn=0195-6663|url-access=subscription}}</ref> Some entomologists have referred to edible insects as "the next white meat".<ref>{{Cite journal|last=Yates‐Doerr|first=Emily|date=2012|title=Meeting the demand for meat?|journal=Anthropology Today|language=en|volume=28|issue=1|pages=11–15|doi=10.1111/j.1467-8322.2012.00849.x|issn=1467-8322|doi-access=free}}</ref> |
||
The [[United States Department of Agriculture]] (USDA) typically classifies red meat, poultry, and [[seafood]] as their own separate categories.<ref>{{Cite web|title=USDA ERS - U.S. Per Capita Availability of Red Meat, Poultry, and Seafood on the Rise|url=https://www.ers.usda.gov/amber-waves/2019/december/us-per-capita-availability-of-red-meat-poultry-and-seafood-on-the-rise/|access-date=2021-03-01|website=www.ers.usda.gov}}</ref> The USDA considers all livestock animals ''(including beef, veal, pork)'' to be "red meat” because their muscles contain enough myoglobin that their fresh meat is deep red in color prior to being cooked. Poultry and seafood are not considered to be red meats because they contain less myoglobin.<ref>{{Cite web|title=Fresh Pork from Farm to Table|url=https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/CT_Index|website=United States Department of Agriculture}}</ref> The term ''white meat'' is used to describe poultry in particular;<ref>{{Cite web|title=The color of meat and poultry|url=https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/the-color-of-meat-and-poultry/the-color-of-meat-and-poultry/ct_index}}</ref><ref>{{Cite web|title=Food standards and labeling policy book|url=https://www.fsis.usda.gov/wps/wcm/connect/7c48be3e-e516-4ccf-a2d5-b95a128f04ae/Labeling-Policy-Book.pdf?MOD=AJPERES}}</ref> while this includes duck and geese, they are considered to be a [[dark meat (poultry)|dark meat]].<ref>{{cite web |title=Duck and Goose from Farm to Table |url=https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/duck-and-goose-farm-table |website=fsis.usda.gov |publisher=Food Safety and Inspection Service |access-date=15 March 2023}}</ref> Seafood is treated as a distinct product and not included as a type of meat by the USDA's [[Food Safety and Inspection Service|FSIS]].<ref>{{Cite web|title=Meat preparation|url=https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation}}</ref> The [[World Health Organization]] (WHO) |
The [[United States Department of Agriculture]] (USDA) typically classifies red meat, poultry, and [[seafood]] as their own separate categories.<ref>{{Cite web|title=USDA ERS - U.S. Per Capita Availability of Red Meat, Poultry, and Seafood on the Rise|url=https://www.ers.usda.gov/amber-waves/2019/december/us-per-capita-availability-of-red-meat-poultry-and-seafood-on-the-rise/|access-date=2021-03-01|website=www.ers.usda.gov}}</ref> The USDA considers all livestock animals ''(including beef, veal, pork)'' to be "red meat” because their muscles contain enough myoglobin that their fresh meat is deep red in color prior to being cooked. Poultry and seafood are not considered to be red meats because they contain less myoglobin.<ref>{{Cite web|title=Fresh Pork from Farm to Table|url=https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/CT_Index|website=United States Department of Agriculture}}</ref> The term ''white meat'' is used to describe poultry in particular;<ref>{{Cite web|title=The color of meat and poultry|url=https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/the-color-of-meat-and-poultry/the-color-of-meat-and-poultry/ct_index}}</ref><ref>{{Cite web|title=Food standards and labeling policy book|url=https://www.fsis.usda.gov/wps/wcm/connect/7c48be3e-e516-4ccf-a2d5-b95a128f04ae/Labeling-Policy-Book.pdf?MOD=AJPERES}}</ref> while this includes duck and geese, they are considered to be a [[dark meat (poultry)|dark meat]].<ref>{{cite web |title=Duck and Goose from Farm to Table |url=https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/duck-and-goose-farm-table |website=fsis.usda.gov |publisher=Food Safety and Inspection Service |access-date=15 March 2023}}</ref> Seafood is treated as a distinct product and not included as a type of meat by the USDA's [[Food Safety and Inspection Service|FSIS]].<ref>{{Cite web|title=Meat preparation|url=https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation}}</ref> The [[World Health Organization]] (WHO) makes a distinction between white meat and seafood.<ref>{{Cite web|title=Healthy diet: Keys to eating well|url=https://www.who.int/news-room/q-a-detail/healthy-diet-keys-to-eating-well|access-date=2021-03-01|website=www.who.int|language=en}}</ref> |
||
== Poultry == |
== Poultry == |
||
Copy and paste: – — ° ′ ″ ≈ ≠ ≤ ≥ ± − × ÷ ← → · § Cite your sources: <ref></ref>
{{}} {{{}}} | [] [[]] [[Category:]] #REDIRECT [[]] <s></s> <sup></sup> <sub></sub> <code></code> <pre></pre> <blockquote></blockquote> <ref></ref> <ref name="" /> {{Reflist}} <references /> <includeonly></includeonly> <noinclude></noinclude> {{DEFAULTSORT:}} <nowiki></nowiki> <!-- --> <span class="plainlinks"></span>
Symbols: ~ | ¡ ¿ † ‡ ↔ ↑ ↓ • ¶ # ∞ ‹› «» ¤ ₳ ฿ ₵ ¢ ₡ ₢ $ ₫ ₯ € ₠ ₣ ƒ ₴ ₭ ₤ ℳ ₥ ₦ № ₧ ₰ £ ៛ ₨ ₪ ৳ ₮ ₩ ¥ ♠ ♣ ♥ ♦ 𝄫 ♭ ♮ ♯ 𝄪 © ® ™
Latin: A a Á á À à  â Ä ä Ǎ ǎ Ă ă Ā ā à ã Å å Ą ą Æ æ Ǣ ǣ B b C c Ć ć Ċ ċ Ĉ ĉ Č č Ç ç D d Ď ď Đ đ Ḍ ḍ Ð ð E e É é È è Ė ė Ê ê Ë ë Ě ě Ĕ ĕ Ē ē Ẽ ẽ Ę ę Ẹ ẹ Ɛ ɛ Ǝ ǝ Ə ə F f G g Ġ ġ Ĝ ĝ Ğ ğ Ģ ģ H h Ĥ ĥ Ħ ħ Ḥ ḥ I i İ ı Í í Ì ì Î î Ï ï Ǐ ǐ Ĭ ĭ Ī ī Ĩ ĩ Į į Ị ị J j Ĵ ĵ K k Ķ ķ L l Ĺ ĺ Ŀ ŀ Ľ ľ Ļ ļ Ł ł Ḷ ḷ Ḹ ḹ M m Ṃ ṃ N n Ń ń Ň ň Ñ ñ Ņ ņ Ṇ ṇ Ŋ ŋ O o Ó ó Ò ò Ô ô Ö ö Ǒ ǒ Ŏ ŏ Ō ō Õ õ Ǫ ǫ Ọ ọ Ő ő Ø ø Œ œ Ɔ ɔ P p Q q R r Ŕ ŕ Ř ř Ŗ ŗ Ṛ ṛ Ṝ ṝ S s Ś ś Ŝ ŝ Š š Ş ş Ș ș Ṣ ṣ ß T t Ť ť Ţ ţ Ț ț Ṭ ṭ Þ þ U u Ú ú Ù ù Û û Ü ü Ǔ ǔ Ŭ ŭ Ū ū Ũ ũ Ů ů Ų ų Ụ ụ Ű ű Ǘ ǘ Ǜ ǜ Ǚ ǚ Ǖ ǖ V v W w Ŵ ŵ X x Y y Ý ý Ŷ ŷ Ÿ ÿ Ỹ ỹ Ȳ ȳ Z z Ź ź Ż ż Ž ž ß Ð ð Þ þ Ŋ ŋ Ə ə
Greek: Ά ά Έ έ Ή ή Ί ί Ό ό Ύ ύ Ώ ώ Α α Β β Γ γ Δ δ Ε ε Ζ ζ Η η Θ θ Ι ι Κ κ Λ λ Μ μ Ν ν Ξ ξ Ο ο Π π Ρ ρ Σ σ ς Τ τ Υ υ Φ φ Χ χ Ψ ψ Ω ω {{Polytonic|}}
Cyrillic: А а Б б В в Г г Ґ ґ Ѓ ѓ Д д Ђ ђ Е е Ё ё Є є Ж ж З з Ѕ ѕ И и І і Ї ї Й й Ј ј К к Ќ ќ Л л Љ љ М м Н н Њ њ О о П п Р р С с Т т Ћ ћ У у Ў ў Ф ф Х х Ц ц Ч ч Џ џ Ш ш Щ щ Ъ ъ Ы ы Ь ь Э э Ю ю Я я ́
IPA: t̪ d̪ ʈ ɖ ɟ ɡ ɢ ʡ ʔ ɸ β θ ð ʃ ʒ ɕ ʑ ʂ ʐ ç ʝ ɣ χ ʁ ħ ʕ ʜ ʢ ɦ ɱ ɳ ɲ ŋ ɴ ʋ ɹ ɻ ɰ ʙ ⱱ ʀ ɾ ɽ ɫ ɬ ɮ ɺ ɭ ʎ ʟ ɥ ʍ ɧ ʼ ɓ ɗ ʄ ɠ ʛ ʘ ǀ ǃ ǂ ǁ ɨ ʉ ɯ ɪ ʏ ʊ ø ɘ ɵ ɤ ə ɚ ɛ œ ɜ ɝ ɞ ʌ ɔ æ ɐ ɶ ɑ ɒ ʰ ʱ ʷ ʲ ˠ ˤ ⁿ ˡ ˈ ˌ ː ˑ ̪ {{IPA|}}
Wikidata entities used in this page
Pages transcluded onto the current version of this page (help):
This page is a member of 4 hidden categories (help):