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[[File:Roast chicken.jpg|thumb|[[chicken (food)|Chicken]] is the most commonly eaten white meat,]] |
[[File:Roast chicken.jpg|thumb|[[chicken (food)|Chicken]] is the most commonly eaten white meat,]] |
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In culinary terms, '''white meat''' is meat which is pale in color before and after cooking. The most common kind of white meat is the lighter-colored [[meat]] of [[poultry]] ('''light meat'''), coming from the [[Breast meat|breast]], as contrasted with '''dark meat''' from the legs. Poultry white ("light") meat is made up of [[Fast twitch muscle|fast-twitch]] [[muscle fibres]], while red ("dark") meat is made up of muscles with fibres that are [[Slow-twitch muscle|slow-twitch]].<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 |accessdate=2014-08-18 |deadurl=no |archiveurl=https://web.archive.org/web/20160312072452/https://www.exploratorium.edu/cooking/meat/INT-what-meat-color.html |archivedate=2016-03-12 |df= }}</ref> In traditional [[gastronomy]], white meat also includes [[Rabbit meat|rabbit]], the flesh of milk-fed young mammals (in particular [[veal]] and [[lamb]]), and [[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 culinary terms, '''white meat''' is meat which is pale in color before and after cooking. The most common kind of white meat is the lighter-colored [[meat]] of [[poultry]] ('''light meat'''), coming from the [[Breast meat|breast]], as contrasted with '''dark meat''' from the legs. Poultry white ("light") meat is made up of [[Fast twitch muscle|fast-twitch]] [[muscle fibres]], while red ("dark") meat is made up of muscles with fibres that are [[Slow-twitch muscle|slow-twitch]].<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 |accessdate=2014-08-18 |deadurl=no |archiveurl=https://web.archive.org/web/20160312072452/https://www.exploratorium.edu/cooking/meat/INT-what-meat-color.html |archivedate=2016-03-12 |df= }}</ref> 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 [[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> |
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In [[Nutrition|nutritional studies]] however, ''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> The [[United States Department of Agriculture]] classifies meats as red if the [[myoglobin]] level is higher than 65%.{{Dubious |reason=Seems unrealistic, compare with the able in [[red meat]].|date=March 2018}}<ref>{{cite web | url=http://www.webmd.com/food-recipes/features/the-truth-about-red-meat?page=2 | title=The Truth About Red Meat | publisher=[[Web MD]] | access-date=12 October 2014 | author=Lee, Elizabeth}}</ref><ref>{{cite web | last =National Agricultural Statistics Service | title =Idaho Red Meat Production Down 40 Percent | publisher =United States Department of Agriculture | date =2005-11-03 | url =http://www.nass.usda.gov/id/publications/ag%20in%20idaho/2005/agid22-05pg1.pdf | access-date = 2007-04-05 }} {{Dead link|date=October 2010|bot=H3llBot}}</ref> This categorization is controversial{{weasel-inline|date=March 2018}} as some types of fish, such as [[tuna]], are red when raw and turn white when cooked; similarly, certain types of poultry that are sometimes grouped as ''white meat'' are actually red when raw, such as [[duck]] and [[goose]]. |
In [[Nutrition|nutritional studies]] however, ''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> The [[United States Department of Agriculture]] classifies meats as red if the [[myoglobin]] level is higher than 65%.{{Dubious |reason=Seems unrealistic, compare with the able in [[red meat]].|date=March 2018}}<ref>{{cite web | url=http://www.webmd.com/food-recipes/features/the-truth-about-red-meat?page=2 | title=The Truth About Red Meat | publisher=[[Web MD]] | access-date=12 October 2014 | author=Lee, Elizabeth}}</ref><ref>{{cite web | last =National Agricultural Statistics Service | title =Idaho Red Meat Production Down 40 Percent | publisher =United States Department of Agriculture | date =2005-11-03 | url =http://www.nass.usda.gov/id/publications/ag%20in%20idaho/2005/agid22-05pg1.pdf | access-date = 2007-04-05 }} {{Dead link|date=October 2010|bot=H3llBot}}</ref> This categorization is controversial{{weasel-inline|date=March 2018}} as some types of fish, such as [[tuna]], are red when raw and turn white when cooked; similarly, certain types of poultry that are sometimes grouped as ''white meat'' are actually red when raw, such as [[duck]] and [[goose]]. |
In culinary terms, white meat is meat which is pale in color before and after cooking. The most common kind of white meat is the lighter-colored meatofpoultry (light meat), coming from the breast, as contrasted with dark meat from the legs. Poultry white ("light") meat is made up of fast-twitch muscle fibres, while red ("dark") meat is made up of muscles with fibres that are slow-twitch.[1] In traditional gastronomy, white meat also includes rabbit, the flesh of milk-fed young mammals (in particular veal and lamb), and pork.[2][3][4][5]
Innutritional studies however, white meat includes poultry and fish, but excludes all mammal flesh, which is considered red meat.[6] The United States Department of Agriculture classifies meats as red if the myoglobin level is higher than 65%.[dubious – discuss][7][8] This categorization is controversial[weasel words] as some types of fish, such as tuna, are red when raw and turn white when cooked; similarly, certain types of poultry that are sometimes grouped as white meat are actually red when raw, such as duck and goose.
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.[9] One commentator wrote that dark meat contains more vitamins,[10] 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 legs, which are used to support the weight of the animals while they move. According to the U.S. Department of Agriculture, one ounce of boneless, skinless turkey breast contains about one gram of fat, compared with roughly two grams of fat for an ounce of boneless, skinless thigh.[11] 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 3-ounce serving; this is about 20 percent of the recommended maximum daily intake.[12] Birds which use their chest muscles for sustained flight (such as geese and ducks) have dark meat throughout their bodies.[13]
Because of nutritional concerns, it can be preferable for meat producers to have their products considered white meat. The United States National Pork Board has marketed their product as "Pork. The Other White Meat".
In Israel, where Jewish dietary laws which forbid the consumption of pork are popularly practiced, "white meat" is the accepted euphemism for pork.[14]
The health effects that correlate with white meat consumption have been studied as compared to red meat and vegetarian diets. There is a decreased incidence of stroke.[15] There is no association with obesity or insulin resistance.[16][17] White meat appears to have a neutral or favorable effect on blood coagulation profiles.[18]
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