Pronunciation: [wˈa͡ɪt mˈiːt] (IPA) 
The term "white meat" refers to poultry, such as chicken or turkey, that has a lighter color and texture than red meat. It is spelled using the phonetic transcription /waɪt mit/, with the "wh" pronounced as a "w" sound. The "i" is pronounced as a long "i" sound, and the "e" at the end is pronounced as a short "e" sound. This spelling accurately represents the pronunciation of each individual sound in the word "white meat".
White meat is a culinary term used to describe the flesh derived from poultry and certain other animals, typically pale in color before and after cooking. This term primarily encompasses the lighter, leaner portions of the animal, notably from birds such as chicken, turkey, and game fowl, but can also include other species such as rabbit, pork, veal, fish, and seafood to a lesser extent.
The characteristic pale or white appearance in white meat is primarily due to its lower levels of myoglobin, a protein responsible for oxygen storage in muscles. Compared to red meat, white meat has a milder, more delicate flavor and often exhibits a softer texture. It is generally preferred by individuals who enjoy a lighter taste and a tender, moist consistency.
White meat is valued for its relatively lower fat content compared to red meat, making it a popular choice for those seeking a leaner, healthier diet. It is naturally rich in high-quality protein, essential amino acids, vitamins, and minerals, making it a valuable dietary component.
In culinary contexts, white meat is often prepared through various cooking techniques, including grilling, roasting, baking, steaming, or poaching. It is commonly used in a wide range of recipes, from classic dishes like roast chicken and turkey to innovative creations like chicken stir-fry and seafood pasta, offering versatility in both traditional and contemporary cuisines.
The term "white meat" originated from the English language, specifically in reference to the flesh or meat of poultry, such as chicken and turkey.
Etymologically, the word "white" comes from Old English "hwit", which eventually transformed to Middle English "white". It is derived from the Proto-Germanic root word "hwitaz". The color "white" was associated with purity, lightness, and absence of darkness in various cultures, giving birth to the expression "white meat", which denotes the paler, lighter-colored flesh of birds as opposed to the darker meat of other animals.
