EyezWideShut
Deutschland- "Das Land der Dichter und Denker"
I've love white meat.
you've......NEVER heard the terms "dark meat chicken" or "white meat chicken"?????
where you been?
Dark Meat is–in FACT™–better tho.
tender and juicy AS IT SHOULD BE!
Virtually all dietary studies categorize poultry and fish as "white meat" and four-legged land animals such as beef, pork and lamb as "red meat."
[/End thead]Dry and bland. Dark meat!
Chicken isn't red meat. White/dark are terms for different parts of a bird. Not related to the term "red meat". Beef is considered "red" meat, not "dark" meat.
White meat
The use of the terms “white”, “red”, “light” and “dark” in reference to meat may have different meanings and implications based on the context.[1] In culinary terms, white meat is meat which is pale in color before and after cooking. A common example of white meat is the lighter-colored meat of poultry (light meat), coming from the breast, as contrasted with dark meat from the legs. Poultry white ("light") meat is made up of fast-twitch muscle fibres, while red ("dark") meat is made up of muscles with fibres that are slow-twitch.[2] In traditional gastronomy, white meat also includes rabbit, the flesh of milk-fed young mammals (in particular veal and lamb), and sometimes pork.[3][4][5][6]
In nutritional studies white meat includes all matters of poultry, amphibians like frogs, land snails, and depending on the nature of the research, fish can sometimes qualify but is often excluded.[7][8][9] Mammal flesh (eg; beef, pork, goat, lamb, doe, rabbit) is excluded and considered to be red meat.[10] 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.[9][11][12] Otherwise, nutritional studies and social studies popularly define “red meat” as coming from any mammal, “seafood” as coming from fish & shellfish, and “white meat” coming from birds & other animals.[13][14][15] Some entomologists have referred to edible insects as “the next white meat”[16]
The United States Department of Agriculture (USDA) typically classifies red meat, poultry, and seafood as their own separate categories.[17] The USDA considers all livestock animals (incl; 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 aren’t considered to be red meats because they contain less myoglobin.[18] The term “white meat” is used to describe poultry in particular;[19][20] while this includes duck and geese they are considered to be a “dark meat”.[21] Seafood is treated as a distinct product and not included as a type of “meat” by the USDA’s FSIS.[22] Similarly, the World Health Organization (WHO) makes a distinction between white meat and seafood.[23]
The term "white meat" is often used loosely, and has led to considerable public confusion. More precise characterization of the composition of foods may be more useful.[24]
I never wrote that chicken is "red meat".
My quote defines poultry as "white meat".
Chicken = poultry.
Chicken isn't red meat. White/dark are terms for different parts of a bird. Not related to the term "red meat". Beef is considered "red" meat, not "dark" meat.
White meat
The use of the terms “white”, “red”, “light” and “dark” in reference to meat may have different meanings and implications based on the context.[1] In culinary terms, white meat is meat which is pale in color before and after cooking. A common example of white meat is the lighter-colored meat of poultry (light meat), coming from the breast, as contrasted with dark meat from the legs. Poultry white ("light") meat is made up of fast-twitch muscle fibres, while red ("dark") meat is made up of muscles with fibres that are slow-twitch.[2] In traditional gastronomy, white meat also includes rabbit, the flesh of milk-fed young mammals (in particular veal and lamb), and sometimes pork.[3][4][5][6]
In nutritional studies white meat includes all matters of poultry, amphibians like frogs, land snails, and depending on the nature of the research, fish can sometimes qualify but is often excluded.[7][8][9] Mammal flesh (eg; beef, pork, goat, lamb, doe, rabbit) is excluded and considered to be red meat.[10] 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.[9][11][12] Otherwise, nutritional studies and social studies popularly define “red meat” as coming from any mammal, “seafood” as coming from fish & shellfish, and “white meat” coming from birds & other animals.[13][14][15] Some entomologists have referred to edible insects as “the next white meat”[16]
The United States Department of Agriculture (USDA) typically classifies red meat, poultry, and seafood as their own separate categories.[17] The USDA considers all livestock animals (incl; 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 aren’t considered to be red meats because they contain less myoglobin.[18] The term “white meat” is used to describe poultry in particular;[19][20] while this includes duck and geese they are considered to be a “dark meat”.[21] Seafood is treated as a distinct product and not included as a type of “meat” by the USDA’s FSIS.[22] Similarly, the World Health Organization (WHO) makes a distinction between white meat and seafood.[23]
The term "white meat" is often used loosely, and has led to considerable public confusion. More precise characterization of the composition of foods may be more useful.[24]
I never claimed you said chicken was red meat. You're the one in here posting confusion gifs about the common, widely-used term "dark meat chicken." So I broke it down extra just in case you were still confused. You're welcome.
If you're still confused about my comment or anything else happening in this thread that's on you and your reading comprehension.