White meat is defined in the culinary world as meat that is light in color both before and after cooking. It has a translucent, "glassy" quality when it is raw and is composed of muscles with fast-twitch fibers and when meat is cooked, the proteins coagulate and denature, making the meat opaque and white. White meat includes chicken, turkey, rabbit, duck and several fish species, whereas red meat includes cows, calves, sheep, lamb, and pigs. Meat's red color is entirely dependent on the amount of myoglobin, the iron-containing protein in muscle. Hence, white meat has a lighter color because it contains significantly less. Chicken and turkey, two poultry meats with generally low-fat levels, are responsible for the popularity of white meat. Despite having a darker, more raw color, it also contains various fish species, as well as rabbit and duck.

White meat is said to be beneficial for lowering cholesterol because it contains large amounts of omega-3 and omega-6 polyunsaturated and monounsaturated fatty acids, which are typically found in fish and LDL cholesterol and HDL cholesterol are balanced by these fatty acids. Like all meats, white meats are a good source of protein and meat supplies proteins with a high biological value because it does not lack any important amino acids, unlike other vegetable proteins. The foods highest in vitamin B are both white and red meats. The body need B vitamins for practically every metabolic activity, which means that they serve a variety of purposes. Generally speaking, white meat is rich in vitamin B, notably B3 and B12 for the health of the blood and the brain. Additionally, white meat contains less purines than other meats, which are nutrients that raise blood levels of uric acid, which can build up in the joints and cause gout. Therefore, white meat is often recommended to people who have dietary restrictions because they have less fat, and thus are lighter and easier to digest.

PDO I Ayesa Gay A. Bejerano, RND

References:

White Meat Properties

https://www.botanical-online.com/en/food/white-meat-properties

Health Benefits of White Meat

https://healthcarebenefitsof.com/white-meat-health-benefits/

Easy to spot, easy to eat: White Meat

https://sunshinecoastorganicmeats.com.au/blogs/cool-stuff/white-meat

Is White Meat Healthier?

https://www.foodsmart.com/blog/is-white-meat-healthier

White Meat vs. Red Meat

https://www.fitday.com/fitness-articles/nutrition/healthy-eating/white-meat-vs-red-meat.html

Red, white and processed meat

https://viva.org.uk/health/why-animal-products-harm/meat/red-meat-processed-meat-and-white-meat/

White meat is defined in the culinary world as meat that is light in color both before and after cooking. It has a translucent, "glassy" quality when it is raw and is composed of muscles with fast-twitch fibers and when meat is cooked, the proteins coagulate and denature, making the meat opaque and white. White meat includes chicken, turkey, rabbit, duck and several fish species, whereas red meat includes cows, calves, sheep, lamb, and pigs. Meat's red color is entirely dependent on the amount of myoglobin, the iron-containing protein in muscle. Hence, white meat has a lighter color because it contains significantly less. Chicken and turkey, two poultry meats with generally low-fat levels, are responsible for the popularity of white meat. Despite having a darker, more raw color, it also contains various fish species, as well as rabbit and duck.

White meat is said to be beneficial for lowering cholesterol because it contains large amounts of omega-3 and omega-6 polyunsaturated and monounsaturated fatty acids, which are typically found in fish and LDL cholesterol and HDL cholesterol are balanced by these fatty acids. Like all meats, white meats are a good source of protein and meat supplies proteins with a high biological value because it does not lack any important amino acids, unlike other vegetable proteins. The foods highest in vitamin B are both white and red meats. The body need B vitamins for practically every metabolic activity, which means that they serve a variety of purposes. Generally speaking, white meat is rich in vitamin B, notably B3 and B12 for the health of the blood and the brain. Additionally, white meat contains less purines than other meats, which are nutrients that raise blood levels of uric acid, which can build up in the joints and cause gout. Therefore, white meat is often recommended to people who have dietary restrictions because they have less fat, and thus are lighter and easier to digest.

PDO I- Ayesa Gay A. Bejerano, RND

White Meat Properties

https://www.botanical-online.com/en/food/white-meat-properties

Health Benefits of White Meat

https://healthcarebenefitsof.com/white-meat-health-benefits/

Easy to spot, easy to eat: White Meat

https://sunshinecoastorganicmeats.com.au/blogs/cool-stuff/white-meat

Is White Meat Healthier?

https://www.foodsmart.com/blog/is-white-meat-healthier

White Meat vs. Red Meat

https://www.fitday.com/fitness-articles/nutrition/healthy-eating/white-meat-vs-red-meat.html

Red, white and processed meat

https://viva.org.uk/health/why-animal-products-harm/meat/red-meat-processed-meat-and-white-meat/