White meat

From WikiMD.org
Jump to navigation Jump to search

White Meat

White meat (/waɪt mi:t/) is a term used to describe lighter-colored meat from poultry, and sometimes pork. The term is most commonly used to contrast with dark meat, which is meat from specific parts of the same animals that have more myoglobin, giving it a darker color.

Etymology

The term "white meat" originated from the distinct difference in the color of the cooked meat. The exact origin of the term is unknown, but it has been in use since at least the 19th century.

Definition

White meat is a classification of meat that includes the lighter-colored meat of poultry, such as chicken and turkey. The breast and wings of these birds are considered white meat. In some cultures, pork is also considered white meat, although it is technically classified as a red meat due to its myoglobin content.

Related Terms

  • Dark meat: The darker-colored meat from poultry, typically from the legs and thighs. Dark meat has a higher fat and myoglobin content than white meat.
  • Poultry: Domesticated birds kept by humans for their eggs, meat, or feathers. These include chickens, turkeys, ducks, and geese.
  • Myoglobin: A protein found in muscle tissue that binds oxygen. It is responsible for the red or dark color in meat.
  • Pork: The culinary name for meat from a domestic pig. It is one of the most commonly consumed meats worldwide.

Health Implications

White meat is often recommended as a healthier alternative to red or dark meat due to its lower fat content. However, it is important to note that the nutritional value of meat can vary greatly depending on the specific cut and preparation method.

See Also

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski