Pronunciation: [wˈa͡ɪt mˈiːts] (IPA) 
The correct spelling of "WHITE MEATS" is /waɪt miːts/. The word "white" is spelled with the letter "w", pronounced as /w/. The sound of "aɪ" in "white" is the diphthong sound of /a/ and /ɪ/. Also, the word "meats" is spelled with the letter "m", pronounced as /m/. The sound of "iː" in "meats" is the long vowel sound of /i/. Therefore, "WHITE MEATS" is spelled with "w", "aɪ", "t", "m", "iː", "t" and "s".
White meats refer to a category of meat that typically comes from poultry and other lighter-colored animals. These meats are often regarded as having a lighter flavor and texture compared to red meats. The term "white meats" is derived from the pale color of these meats when cooked or uncooked.
The most common white meats are poultry, such as chicken and turkey, including their various cuts like breast, wings, or thighs, and their ground versions. Additionally, white meats may also include game birds like quail, pheasant, and duck, which also have a lighter color when cooked. Other types of white meats can include pork, veal, and rabbit.
White meats are generally lower in fat content compared to red meats, making them a popular choice among individuals seeking a leaner protein source. They are also considered to be more tender and easier to cook due to their inherent tenderness and milder flavor. White meats can be prepared in countless ways, including grilling, roasting, baking, sautéing, or even simmering in stews or soups.
Overall, white meats offer a versatile range of options for culinary enthusiasts and individuals looking to incorporate a variety of protein sources into their diet.
The term "white meats" refers to the lighter-colored flesh of poultry and certain types of fish, as opposed to "red meats" which typically refer to the darker-colored flesh of mammals such as beef, pork, and lamb. The origin of the term "white meats" is not specifically known but can be explained by observing the color and composition of these different types of meats.
The word "white" comes from the Old English word "hwit", which itself has Germanic roots. It originally denoted the color white or the absence of color. When applied to meats, "white" likely refers to the lighter color of the flesh. Poultry, such as chicken and turkey, have whitish flesh, while some fish like cod or haddock also exhibit a similar lighter color.
As for the term "meats", it comes from the Old English word "mete", which broadly referred to food.
