6.8
6.631
6.47
2.4
6.528
5
6.3
6.6
7.9
4.9
7
6.13
6.403
5.7
7.842
Artikel: White meat GudangMovies21 Rebahinxxi
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In culinary terms, white meat is meat which is pale in color before and after cooking. In traditional gastronomy, white meat also includes rabbit, the flesh of milk-fed young mammals (in particular veal and lamb), and sometimes pork. In ecotrophology and nutritional studies, white meat includes poultry and fish, but excludes all mammal flesh, which is considered red meat.
Various factors have resulted in debate centering on the definition of white and red meat. Dark meat is used to describe darker-colored flesh. A common example is the lighter-colored meat of poultry (white meat), coming from the breast, as contrasted with darker-colored meat from the legs (dark meat). Certain types of poultry that are sometimes grouped as white meat are red when raw, such as duck and goose. Some types of fish, such as tuna, sometimes are red when raw and turn white when cooked.
Terminology
The terms white, red, light and dark applied to meat have varied and inconsistent meanings in different contexts. The term white meat in particular has caused confusion from oversimplification in scientific publications, misuse of the term in the popular press, and evolution of the term over decades. Some writers suggest avoiding the terms "red" and "white" altogether, instead classifying meat by objective characteristics such as myoglobin or heme iron content, lipid profile, fatty acid composition, cholesterol content, etc.
In nutritional studies, white meat may also include land snails and amphibians like frogs. Mammal flesh (eg; beef, pork, goat, lamb, doe, rabbit) is excluded and considered to be red meat (although rabbit meat is sometimes considered to be white meat). Periodically some researchers allow lean cuts of rabbit to be an outlier and categorize it into the “white meat” category because it shares certain nutritional similarities with poultry. Otherwise, nutritional studies and social studies popularly define "red meat" as coming from any mammal, "seafood" as coming from fish and shellfish, and "white meat" coming from birds and other animals. Some entomologists have referred to edible insects as "the next white meat".
The United States Department of Agriculture (USDA) typically classifies red meat, poultry, and seafood as their own separate categories. The USDA considers all livestock animals (including beef, veal, pork) to be "red meat” because their muscles contain enough myoglobin that their fresh meat is deep red in color prior to being cooked. Poultry and seafood are not considered to be red meats because they contain less myoglobin. The term white meat is used to describe poultry in particular; while this includes duck and geese, they are considered to be a dark meat. Seafood is treated as a distinct product and not included as a type of meat by the USDA's FSIS. The World Health Organization (WHO) distinguishes between white meat and seafood.
Poultry
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. One commentator wrote that dark meat contains more vitamins, 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, 28 grams (1 oz) of boneless, skinless turkey breast contains about one gram of fat, compared with roughly two grams of fat for 28 g (1 oz) of boneless, skinless thigh. 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 85 g (3 oz) serving; this is about 20 percent of the recommended maximum daily intake. Birds which use their chest muscles for sustained flight (such as geese and ducks) have dark meat throughout their bodies.
Pork
Because of health concerns, meat producers have positioned pork as "white meat", taking advantage of the traditional gastronomic definition. 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.
Health effects
The health effects that correlate with white meat consumption have been studied as compared to red meat. There is a decreased incidence of stroke. Cancer Council Australia have stated that "there is not enough evidence to draw any conclusions on eating chicken, or other white meats and cancer risk".
A 2022 review found that high white meat intake is associated with an increased risk of pancreatic cancer. A 2023 meta-analysis found no association between white meat intake and cardiovascular disease and type 2 diabetes.
There is additional evidence that myoglobin promotes carcinogenesis in colorectal models and therefore epidemiologic evidence supports reduced prevalence of colon cancer in those who consume white meat as opposed to red meat.
References
Artikel: White Meat GudangMovies21 Rebahinxxi
- Source: White Meat
White Meat (1981) is a novel by Australian writer Peter Corris. The novel was the second to feature the author's recurring character, private investigator Cliff Hardy.
A film version was announced to be directed by Stephen Wallace and starring Bryan Brown. However it was never made.
See also
1981 in Australian literature
References
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In culinary terms, white meat is meat which is pale in color before and after cooking. In traditional gastronomy, white meat also includes rabbit, the flesh of milk-fed young mammals (in particular veal and lamb), and sometimes pork. [1][2][3][4] In ecotrophology and nutritional studies, white meat includes poultry and fish, but excludes all ...
28 Nov 2024 · How does red meat compare to white meat? Should we replace meats such as beef and lamb with poultry? Here's a look at the evidence.
02 Mar 2020 · White meat generally refers to poultry meat that is pale in color before it is cooked, such as chicken breast and turkey breast. It can also include other poultry such as duck and geese.
04 Agu 2015 · What Is a List of White Meat? White meat includes chicken and fish, while red meat refers to beef, pork, venison and some other varieties of game. The United States Department of Agriculture categorizes meats as either white or red.
10 Des 2024 · Both white-meat and dark-meat chicken provide numerous nutrition benefits, so the right choice depends on your health and nutrition goals, preferences and preexisting health conditions.
09 Nov 2024 · Here, we'll share the difference between white meat and dark meat, whether or not white meat is healthier than dark meat, if dark meat is better than white meat, and which one you should choose.
White meat refers to a specific group of meats, typically lighter in color, that offers distinct flavors and nutritional profiles. In this article, we will explore what white meat is, its different types, nutrition, and provide helpful cooking tips for your next culinary adventure.
White meat is a category of meat that primarily comes from poultry, including chicken, turkey, and some types of game birds. It refers to the lighter-colored meat found in these animals.
17 Jul 2019 · How do red and white meats fit into a heart-healthy diet? An internet search of the topic brings up many different articles, some of which offer conflicting recommendations. Dr. Donald Hensrud, director of the Mayo Clinic Healthy Living Program, explains whether you should opt for a steak or a piece of chicken when eating for heart health.
White meat is one of the most common foods in kitchens, rich in protein and low in fat and calories. White meats are therefore generally considered healthier than red meats; however, it is good to also include the leaner cuts of red meat in your diet.
