white meat

White meat is meat which is pale in color before and after cooking. The most common kind of white or light meat is the lighter-colored meatof poultry, coming from the breast, as contrasted with dark meat from the legs. In traditional gastronomy, white meat also includes rabbit, the flesh of milk-fed young mammals (in particular veal and lamb), and usually pork, as contrasted with red meat.^[1][2][3][4] But in nutritional studies, white meat excludes all mammal flesh.