Suppression

White meat

Category: Food

Type

Voluntary

Introduction and description

White meat is the meat from principally Chicken and Turkey, but also birds such as Guineau fowl and poussin.

The definition is based on the meat before cooking which appears white and not red.  This is why pork - although appearing white when cooked is classified as a red meat - it is red when not cooked.

More details will be provided later

Related observations