White meat

White meat refers to any light-colored meat, such as fish, seafood, and particularly poultry. However, in a broader sense, it includes any of the meats that are considered to be less fatty compared to red meats. The term "white meat" comes from the fact that the meat of chicken is white in color. Examples of white meat are animal proteins derived from birds (chicken, turkey, duck, pheasant, etc.), fish, reptiles (alligator meat), amphibians (frogs' legs), crustaceans (lobster, shrimp, crab) or bivalves (oysters, clams, mussels). Even those that are red, or reddish-colored, such as salmon, red snapper, or cooked lobsters and shrimp are not red meat; instead they are called White meat, or lean meat. Conversely meat that turns white when cooked, like pork, is not white meat despite advertisements claiming so (however some cuts can be comparable in calories to chicken).