What Meat Is Considered White Meat? A Comprehensive Guide

Meat's color is primarily determined by myoglobin, a protein responsible for carrying oxygen to muscle tissue, and a lower myoglobin concentration is the key factor in determining what meat is considered white meat. This guide explores the scientific and culinary definitions, clarifying common misconceptions, especially concerning poultry and pork.

Quick Summary

The classification of meat as 'white' depends on its myoglobin content, leading to different interpretations in culinary and nutritional contexts. Poultry and fish are typically white meat, while the classification of pork is debated, with low-myoglobin muscles contributing to its paler color.

Key Points

• Myoglobin Content is Key: The protein myoglobin determines meat's color; low levels mean white meat, high levels mean red meat.

• White Meat Sources: Primarily includes poultry (chicken, turkey) and fish, due to their low myoglobin concentration.

• Confusing Case of Pork: Despite its pale color and marketing as 'the other white meat', pork is scientifically a red meat because it comes from a mammal.

• Culinary vs. Scientific Definitions: Culinary classifications sometimes include veal and rabbit as white meat, while nutritional science categorizes all mammal meat as red meat.

• Leaner Profile: White meat is generally lower in saturated fat and calories compared to red meat, but still packed with protein.

• Dual-Colored Poultry: Chickens and turkeys have both white meat (breast) and dark meat (legs/thighs) due to different muscle use.

The Science Behind White Meat: Myoglobin and Muscle Type

Meat color, and thus its classification as white or red, is primarily dictated by the concentration of myoglobin. This protein stores oxygen in muscle cells. Muscles used for sustained activity, like those in the legs of cattle, have high myoglobin content, resulting in red meat. Muscles used for short, rapid movements have lower myoglobin, leading to white meat. For instance, chicken and turkey breasts, used for quick flapping, are white meat due to low myoglobin, while legs and thighs, used for walking, are darker.

The Nutritional and Culinary Divides

The distinction between nutritional and culinary definitions creates confusion regarding what meat is considered white meat. Nutritional and regulatory bodies like the USDA classify meat based on the animal's source, deeming all mammal meat as red meat, including pork and veal. In this view, white meat comes exclusively from poultry and fish. Culinary definitions, however, often rely on the meat's color and flavor. Pale meats like veal, rabbit, and young lamb are sometimes considered white meat in traditional cooking, contributing to the debate around pork, which can be light-colored despite being a mammal. The "Pork: The Other White Meat" campaign further added to this confusion.

The True List of White Meats

Considering both classifications, here are commonly accepted white meats:

• Chicken and Turkey: Breast meat is a classic example of white meat due to low myoglobin. Legs and thighs are darker but still classified as poultry.
• Fish and Shellfish: Most varieties have very little myoglobin and are considered white meat, including cod, tilapia, shrimp, and scallops. Fattier fish like salmon and tuna are categorized separately.
• Rabbit and Veal: These are often considered white meats in culinary contexts due to their pale appearance and mild flavor, though veal is technically a mammal.
• Duck and Goose: While their darker meat might seem otherwise, duck and goose are poultry and thus classified as white meat nutritionally and regulatorily. Their darker color is due to more myoglobin in muscles used for flying.

White Meat vs. Red Meat: A Comparison

Characteristic	White Meat (e.g., Chicken Breast, Fish)	Red Meat (e.g., Beef, Lamb)	Notes
Primary Source	Birds and Fish	Mammals (Cows, Pigs, Sheep)	Pork is a mammal, but its paler color is misleading.
Myoglobin Content	Low	High	Myoglobin is the iron-containing protein that colors meat.
Saturated Fat	Generally lower	Generally higher	Leaner cuts of red meat exist, but overall average is higher.
Flavor Profile	Milder, more subtle	Richer, more robust	Flavor difference is influenced by fat content and myoglobin levels.
Cooking Properties	Can dry out easily due to low fat.	Remains moist longer during cooking.	Requires different cooking techniques to retain moisture.
Key Nutrients	Excellent source of lean protein, some B vitamins.	High in iron, zinc, and B12.	Both provide essential nutrients, but in different concentrations.

The Case of Pork

Despite the "Pork: The Other White Meat" campaign, pork is scientifically and nutritionally classified as red meat because it originates from a mammal. Its paler appearance compared to other red meats is due to modern breeding practices resulting in lower myoglobin content. While cuts like pork tenderloin are lean and light, its biological origin places it in the red meat category according to regulatory standards.

Conclusion

Identifying what meat is considered white meat involves considering both culinary traditions and nutritional science. The most consistent definition points to poultry and fish, primarily due to their low myoglobin content, which determines color and texture. For lean protein sources, poultry breasts and most fish are reliable choices. However, understanding meat classifications requires acknowledging the nuances surrounding foods like pork, veal, and duck, where traditional and scientific views may differ.

Summary of Key Learnings

• The color of meat is determined by its myoglobin content, a protein that carries oxygen to muscle tissue.
• Poultry (chicken, turkey, duck, goose) and fish are generally considered white meat due to low myoglobin levels.
• Pork is scientifically classified as a red meat, as it comes from a mammal, despite a marketing campaign that branded it as 'white'.
• In culinary terms, other meats like veal and rabbit are sometimes included in the white meat category due to their pale color.
• Different muscles on the same animal can vary in color; for example, a chicken's breast is white meat while its thigh is dark meat.
• White meat is typically leaner and contains less saturated fat than red meat.

FAQs

Q: Is pork white meat or red meat? A: Scientifically and nutritionally, pork is red meat because it comes from a mammal. However, some lean cuts are light in color and were marketed as 'the other white meat,' causing confusion.

Q: Why is chicken breast white and chicken thighs dark? A: Chicken breast and wings are made of 'fast-twitch' muscles used for short bursts of activity, so they have less myoglobin. The legs and thighs, used for sustained walking, are 'slow-twitch' muscles with higher myoglobin, making them dark meat.

Q: Does eating white meat mean you're eating healthier? A: White meat is generally lower in saturated fat and calories than red meat, making lean, skinless white meat a healthy option. However, nutritional value depends on the specific cut, preparation method, and overall diet.

Q: Why are duck and goose sometimes referred to as dark meat? A: Although poultry is generally classified as white meat, the breast meat of flying birds like ducks and geese is darker because their muscles are used for sustained flight and contain more myoglobin than non-flying birds.

Q: Is fish always considered white meat? A: While most fish is considered white meat, varieties with higher fat and myoglobin, such as salmon and tuna, are often treated as distinct categories and can be red when raw.

Q: What is the main nutritional difference between white and red meat? A: White meat generally provides leaner protein and less saturated fat. Red meat typically contains higher levels of iron, zinc, and vitamin B12.

Q: Is veal white meat? A: In culinary contexts, veal is often considered white meat due to its pale pink color, which results from being from a young, milk-fed calf with low myoglobin. Nutritionally, however, it is still classified as a red meat because it comes from a mammal.

Frequently Asked Questions

Is pork white meat or red meat?

Scientifically and nutritionally, pork is red meat because it comes from a mammal. However, some lean cuts are light in color and were marketed as 'the other white meat,' causing confusion.

Why is chicken breast white and chicken thighs dark?

Chicken breast and wings are made of 'fast-twitch' muscles used for short bursts of activity, so they have less myoglobin. The legs and thighs, used for sustained walking, are 'slow-twitch' muscles with higher myoglobin, making them dark meat.

Does eating white meat mean you're eating healthier?

White meat is generally lower in saturated fat and calories than red meat, making lean, skinless white meat a healthy option. However, nutritional value depends on the specific cut, preparation method, and overall diet.

Why are duck and goose sometimes referred to as dark meat?

Although poultry is generally classified as white meat, the breast meat of flying birds like ducks and geese is darker because their muscles are used for sustained flight and contain more myoglobin than non-flying birds.

Is fish always considered white meat?

While most fish is considered white meat, varieties with higher fat and myoglobin, such as salmon and tuna, are often treated as distinct categories and can be red when raw.

What is the main nutritional difference between white and red meat?

White meat generally provides leaner protein and less saturated fat. Red meat typically contains higher levels of iron, zinc, and vitamin B12.

Is veal white meat?

In culinary contexts, veal is often considered white meat due to its pale pink color, which results from being from a young, milk-fed calf with low myoglobin. Nutritionally, however, it is still classified as a red meat because it comes from a mammal.