Jump to content

Main menu Navigation ●Main page ●Contents ●Current events ●Random article ●About Wikipedia ●Contact us ●Donate Contribute ●Help ●Learn to edit ●Community portal ●Recent changes ●Upload file

●Create account ●Log in ●Create account ● Log in Pages for logged out editors learn more ●Contributions ●Talk

Editing White meat

●Article ●Talk ●Read ●Edit ●View history Tools Actions ●Read ●Edit ●View history General ●What links here ●Related changes ●Upload file ●Special pages ●Page information ●Get shortened URL ●Download QR code ●Wikidata item Appearance

You are not logged in. Your IP address will be publicly visible if you make any edits. If you log inorcreate an account, your edits will be attributed to a username, among other benefits.

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.

{{Short description|Meat which is pale before and after cooking}}
[[File:Chicken breasts and wing quarters.jpg|thumb|[[chicken (food)|Chicken]] is a widely consumed 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 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]]''.<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>

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? &#124; 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.

==Terminology==
The terms ''white'', ''red'', ''light'' and ''dark'' applied to meat have varied and inconsistent meanings in different contexts.<ref name=KeetonDikeman>{{Cite journal|last1=Keeton|first1=Jimmy T.|last2=Dikeman|first2=Michael E.|date=2017-10-01|title='Red' and 'white' meats—terms that lead to confusion |journal=Animal Frontiers|language=en|volume=7|issue=4|pages=29–33|doi=10.2527/af.2017.0440|doi-access=free}}</ref> The term ''white meat'' in particular has caused confusion from oversimplification in scientific publications, misuse of the term in the popular press, and evolution of the term over decades. Some writers suggest avoiding the terms "red" and "white" altogether, instead classifying meat by objective characteristics such as [[myoglobin]] or heme iron content, lipid profile, fatty acid composition, cholesterol content, etc.<ref name=KeetonDikeman/>

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) 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 ==
{{Main article|Poultry}}
Within poultry, there are two types of meats—white and dark. The different colours are based on the different locations and uses of the muscles. White meat can be found within the breast of a chicken or turkey. Dark muscles are fit to develop endurance or long-term use, and contain more [[myoglobin]] than white muscles, allowing the muscle to use [[oxygen]] more efficiently for [[aerobic respiration]]. White meat contains large amounts of protein.

Dark meat contains 2.64 times more [[saturated fat]] than white meat, per gram of protein.<ref>{{cite web|url=http://www.diet-blog.com/07/dark_meat_vs_white_meat_whats_the_difference.php|access-date=2012-02-20|title=Dark Meat Versus White Meat: What's The Difference}}</ref> One commentator wrote that dark meat contains more vitamins,<ref>{{cite web|url=https://www.npr.org/2011/02/06/133529710/come-to-the-dark-side-of-the-chicken-its-tastier|access-date=2011-02-26|title=Come To The Dark Side Of The Chicken; It's Tastier|website=[[NPR]] }}</ref> while a New York Times columnist has stated the two meats are nearly identical in nutritional value, especially when compared with typical red meat. For ground-based birds like chicken and turkeys, dark meats occur in the [[leg]]s, which are used to support the weight of the animals while they move. According to the U.S. Department of Agriculture, {{convert|1|oz|g|order=flip}} of boneless, skinless turkey breast contains about one gram of fat, compared with roughly two grams of fat for {{convert|1|oz|g|order=flip|abbr=on}} of boneless, skinless thigh.<ref>Anahead O'Connor, [https://www.nytimes.com/2007/11/20/health/nutrition/20real.html "Really? The Claim: White Meat Is Healthier Than Dark Meat"] {{webarchive |url=https://web.archive.org/web/20160406003954/http://www.nytimes.com/2007/11/20/health/nutrition/20real.html |date=April 6, 2016 }} in the ''New York Times,'' 20 Nov 2007.</ref> The numbers go up when the skin is kept in: a chicken thigh, with skin intact, has 13 grams of total fat and 3.5 grams of saturated fat per {{convert|3|oz|g|order=flip|abbr=on}} serving; this is about 20 percent of the recommended maximum daily intake.<ref>{{cite news|title=The Nutrition of Chicken Breasts Vs. Thighs|url=http://healthyeating.sfgate.com/nutrition-chicken-breasts-vs-thighs-1815.html|access-date=22 June 2016|work=healthyeating.sfgate.com}}</ref> Birds which use their chest muscles for sustained flight (such as geese and ducks) have dark meat throughout their bodies.<ref>[http://www.yesmag.bc.ca/Questions/whitedark.html Article on the color of turkey and chicken meat] {{webarchive |url=https://web.archive.org/web/20070127043142/http://www.yesmag.bc.ca/Questions/whitedark.html |date=January 27, 2007 }}</ref>

== Pork ==
{{Main article|Pork}}
Because of health concerns, meat producers have positioned pork as "white meat", taking advantage of the traditional gastronomic definition. The [[United States]] [[National Pork Board]] has marketed their product as "[[Pork. The Other White Meat]]".

In Israel, where [[Kashrut|Jewish dietary laws]] which forbid the consumption of pork are popularly practiced, "white meat" is the accepted euphemism for pork.<ref>{{cite web |url=http://www.forward.com/articles/105658/ |title=Mexican Flu: The Other White Meat : On Language |date=6 May 2009 |access-date=14 September 2009 |work=The Jewish Daily Forward}}</ref>

==Health effects==

The health effects that correlate with white meat consumption have been studied as compared to [[red meat]].<ref name="Kim 2017"/> There is a decreased incidence of stroke.<ref name="Kim 2017">{{cite journal |last1=Kim |first1=K |last2=Hyeon |first2=J |last3=Lee |first3=SA |last4=Kwon |first4=SO |last5=Lee |first5=H |last6=Keum |first6=N |last7=Lee |first7=JK |last8=Park |first8=SM |title=Role of Total, Red, Processed, and White Meat Consumption in Stroke Incidence and Mortality: A Systematic Review and Meta-Analysis of Prospective Cohort Studies. |journal=Journal of the American Heart Association |date=30 August 2017 |volume=6 |issue=9 |doi=10.1161/JAHA.117.005983 |pmid=28855166|pmc=5634267}}</ref> [[Cancer Council Australia]] have stated that "there is not enough evidence to draw any conclusions on eating chicken, or other white meats and cancer risk".<ref>[https://www.cancer.org.au/cancer-information/causes-and-prevention/diet-and-exercise/meat-and-cancer-risk "Meat and Cancer Risk"]. cancer.org.au. Retrieved 26 January 2024.</ref>

A 2022 review found that high white meat intake is associated with an increased risk of [[pancreatic cancer]].<ref>{{cite journal|author=Gao Y, Ma Y, Yu M, Li G, Chen Y, Li X, Chen X, Xie Y, Wang X.|year=2022|title=Poultry and Fish Intake and Pancreatic Cancer Risk: A Systematic Review and Meta-Analysis|journal=Nutr Cancer|url=|volume=74|issue=1|pages=55-67|doi=10.1080/01635581.2020.1869276|pmid=33432844}}</ref> A 2023 found no association between white meat intake and cardiovascular disease and type 2 diabetes.<ref>{{cite journal|author=Ramel A, Nwaru BI, Lamberg-Allardt C, Thorisdottir B, Bärebring L, Söderlund F, Arnesen EK, Dierkes J, Åkesson A.|year=2023|title=White meat consumption and risk of cardiovascular disease and type 2 diabetes: a systematic review and meta-analysis|journal=Food Nutr Res|volume=28|issue=|pages=67|doi=10.29219/fnr.v67.9543|pmid=38187786|pmc=10770644}}</ref>

There is additional evidence that myoglobin promotes carcinogenesis in colorectal models and therefore epidemiologic evidence supports reduced prevalence of colon cancer in those who consume white meat as opposed to red meat.<ref>{{Cite journal|last1=Bastide|first1=Nadia M.|last2=Pierre|first2=Fabrice H. F.|last3=Corpet|first3=Denis E.|date=2011-02-01|title=Heme Iron from Meat and Risk of Colorectal Cancer: A Meta-analysis and a Review of the Mechanisms Involved|url=https://hal.archives-ouvertes.fr/hal-00543808/file/Bastide-Corpet-CAPR-2010-0113R1-Authors-V.pdf|journal=Cancer Prevention Research|language=en|volume=4|issue=2|pages=177–184|doi=10.1158/1940-6207.CAPR-10-0113|issn=1940-6207|pmid=21209396|doi-access=free}}</ref>

== References ==
{{Portal|Food}}
{{Reflist}}

[[Category:Meat]]

Edit summary (Briefly describe your changes)

By publishing changes, you agree to the Terms of Use, and you irrevocably agree to release your contribution under the CC BY-SA 4.0 License and the GFDL. You agree that a hyperlink or URL is sufficient attribution under the Creative Commons license.

Cancel Editing help (opens in new window)

Copy and paste: – — ° ′ ″ ≈ ≠ ≤ ≥ ± − × ÷ ← → · § Cite your sources: <ref></ref>

{{}} {{{}}} | [] [[]] [[Category:]] #REDIRECT [[]]   <s></s> <code></code> <pre></pre> <blockquote></blockquote> <ref></ref> <ref name="" /> {{Reflist}} <references /> <includeonly></includeonly> <noinclude></noinclude> {{DEFAULTSORT:}} <nowiki></nowiki>

Symbols: ~ | ¡ ¿ † ‡ ↔ ↑ ↓ • ¶ # ∞ ‹› «» ¤ ₳ ฿ ₵ ¢ ₡ ₢ $ ₫ ₯ € ₠ ₣ ƒ ₴ ₭ ₤ ℳ ₥ ₦ № ₧ ₰ £ ៛ ₨ ₪ ৳ ₮ ₩ ¥ ♠ ♣ ♥ ♦ 𝄫 ♭ ♮ ♯ 𝄪 © ® ™
Latin: A a Á á À à Â â Ä ä Ǎ ǎ Ă ă Ā ā Ã 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

white meat: Sitelink, Title, Description: en

Pages transcluded onto the current version of this page (help):

White meat (edit)
Template:Catalog lookup link (view source) (template editor protected)
Template:Category-inline (view source) (template editor protected)
Template:Cite journal (view source) (protected)
Template:Cite news (view source) (protected)
Template:Cite web (view source) (protected)
Template:Convert (view source) (template editor protected)
Template:Hlist/styles.css (view source) (protected)
Template:ISBN (view source) (template editor protected)
Template:Icon (view source) (template editor protected)
Template:Isbn (view source) (template editor protected)
Template:Main (view source) (template editor protected)
Template:Main article (view source) (template editor protected)
Template:Main other (view source) (protected)
Template:Meat (edit)
Template:Meat product navbox (edit)
Template:Navbox (view source) (template editor protected)
Template:Pagetype (view source) (protected)
Template:Portal (view source) (template editor protected)
Template:Portal-inline (view source) (template editor protected)
Template:Reflist (view source) (protected)
Template:Reflist/styles.css (view source) (protected)
Template:SDcat (view source) (protected)
Template:Short description (view source) (protected)
Template:Short description/lowercasecheck (view source) (protected)
Template:Webarchive (view source) (template editor protected)
Template:Yesno (view source) (protected)
Template:Yesno-no (view source) (template editor protected)
Template:Yesno-yes (view source) (template editor protected)
Module:Arguments (view source) (protected)
Module:Catalog lookup link (view source) (template editor protected)
Module:Check for unknown parameters (view source) (protected)
Module:Check isxn (view source) (template editor protected)
Module:Citation/CS1 (view source) (protected)
Module:Citation/CS1/COinS (view source) (protected)
Module:Citation/CS1/Configuration (view source) (protected)
Module:Citation/CS1/Date validation (view source) (protected)
Module:Citation/CS1/Identifiers (view source) (protected)
Module:Citation/CS1/Utilities (view source) (protected)
Module:Citation/CS1/Whitelist (view source) (protected)
Module:Citation/CS1/styles.css (view source) (protected)
Module:Convert (view source) (template editor protected)
Module:Convert/data (view source) (template editor protected)
Module:Convert/text (view source) (template editor protected)
Module:Disambiguation/templates (view source) (protected)
Module:Format link (view source) (template editor protected)
Module:Hatnote (view source) (template editor protected)
Module:Hatnote/styles.css (view source) (template editor protected)
Module:Hatnote list (view source) (template editor protected)
Module:Icon (view source) (template editor protected)
Module:Icon/data (view source) (template editor protected)
Module:Labelled list hatnote (view source) (template editor protected)
Module:Navbar (view source) (protected)
Module:Navbar/configuration (view source) (protected)
Module:Navbar/styles.css (view source) (protected)
Module:Navbox (view source) (template editor protected)
Module:Navbox/configuration (view source) (template editor protected)
Module:Navbox/styles.css (view source) (template editor protected)
Module:Pagetype (view source) (protected)
Module:Pagetype/config (view source) (protected)
Module:Pagetype/disambiguation (view source) (protected)
Module:Pagetype/rfd (view source) (template editor protected)
Module:Pagetype/setindex (view source) (protected)
Module:Pagetype/softredirect (view source) (protected)
Module:Portal (view source) (template editor protected)
Module:Portal-inline (view source) (template editor protected)
Module:Portal/images/f (view source) (template editor protected)
Module:Portal/styles.css (view source) (template editor protected)
Module:SDcat (view source) (protected)
Module:String (view source) (protected)
Module:Webarchive (view source) (template editor protected)
Module:Webarchive/data (view source) (template editor protected)
Module:Wikitext Parsing (view source) (protected)
Module:Yesno (view source) (protected)

This page is a member of 4 hidden categories (help):

Retrieved from "https://en.wikipedia.org/wiki/White_meat" ●Privacy policy ●About Wikipedia ●Disclaimers ●Contact Wikipedia ●Code of Conduct ●Developers ●Statistics ●Cookie statement ●Mobile view