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{{Short description|Meat which is pale before and after cooking}} |
{{Short description|Meat which is pale before and after cooking}} |
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[[File:Chicken breasts and wing quarters.jpg|thumb|[[chicken (food)|Chicken]] is a widely consumed white meat.]] |
[[File:Chicken breasts and wing quarters.jpg|thumb|[[chicken (food)|Chicken]] is a widely consumed white meat.]] |
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In culinary terms, '''white meat''' is [[meat]] which is pale in color before and after cooking. In traditional [[gastronomy]], ''white meat'' also includes [[Rabbit meat|rabbit]], the flesh of milk-fed young mammals (in particular [[veal]] and [[Lamb and mutton|lamb]]), and sometimes [[pork]].<ref>''Larousse Gastronomique'', 1961, ''s.v.'' pork</ref><ref>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..."</ref><ref>Pierre Paillon, ''Secrets of Good French Cooking'', {{isbn|0471160628}}, 1996, p. 95: "White meats (veal and pork) and poultry should be cooked "medium"..."</ref><ref>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."</ref> In [[ecotrophology]] and [[Nutrition|nutritional studies]], ''white meat'' includes [[poultry]] and [[fish]], but excludes all [[mammal]] flesh, which is considered |
In culinary terms, '''white meat''' is [[meat]] which is pale in color before and after cooking. In traditional [[gastronomy]], ''white meat'' also includes [[Rabbit meat|rabbit]], the flesh of milk-fed young mammals (in particular [[veal]] and [[Lamb and mutton|lamb]]), and sometimes [[pork]].<ref>''Larousse Gastronomique'', 1961, ''s.v.'' pork</ref><ref>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..."</ref><ref>Pierre Paillon, ''Secrets of Good French Cooking'', {{isbn|0471160628}}, 1996, p. 95: "White meats (veal and pork) and poultry should be cooked "medium"..."</ref><ref>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."</ref> In [[ecotrophology]] and [[Nutrition|nutritional studies]], ''white meat'' includes [[poultry]] and [[fish]], but excludes all [[mammal]] flesh, which is considered [[red meat|''red meat'']].<ref name="auto">{{cite web|url=http://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 |title=USDA-Safety of Fresh Pork...from Farm to Table |publisher=Fsis.usda.gov |date=2008-05-16 |access-date=2009-09-16}}</ref> |
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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 meat|breast]], as contrasted with darker-colored meat from the legs (''dark meat'').<ref name="explo">{{cite web|url=https://www.exploratorium.edu/cooking/meat/INT-what-meat-color.html |title=Science of Meat: What Gives Meat its Color? | Exploratorium |access-date=2014-08-18 |url-status=live |archive-url=https://web.archive.org/web/20160312072452/https://www.exploratorium.edu/cooking/meat/INT-what-meat-color.html |archive-date=2016-03-12 }}</ref> 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. |
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 meat|breast]], as contrasted with darker-colored meat from the legs (''dark meat'').<ref name="explo">{{cite web|url=https://www.exploratorium.edu/cooking/meat/INT-what-meat-color.html |title=Science of Meat: What Gives Meat its Color? | Exploratorium |access-date=2014-08-18 |url-status=live |archive-url=https://web.archive.org/web/20160312072452/https://www.exploratorium.edu/cooking/meat/INT-what-meat-color.html |archive-date=2016-03-12 }}</ref> 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. |
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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 ́
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