Definition of white meat

The term "white meat" originated in the mid-19th century as a way to distinguish between the light-colored meat found in the breast and wings of poultry and the darker meat found in the thighs and legs. The term "dark meat" was also coined during this time to refer to the latter. The reason why the meat from the breast and wings appears lighter in color is due to the fact that these parts of the bird contain fewer muscle fibers that produce the pigment myoglobin, which gives red meat its color. As a result, the meat appears lighter and more translucent. Prior to the widespread use of the term "white meat," the breast meat of a chicken was commonly referred to as "true meat," while the leg meat was called "false meat." However, as the English language evolved, the terms "white meat" and "dark meat" became more popular and widely used. Interestingly, the color of the meat may also indicate the age and health of the bird. For example, stress or overexercise can cause the release of adrenaline, which breaks down glycogen into lactic acid, resulting in a darker-colored meat due to an increase in myoglobin. Conversely, younger birds tend to have lighter-colored meat, as they have not yet fully developed the muscles responsible for producing myoglobin. In summary, the term "white meat" originated as a way to distinguish between the light-colored meat found in the breast and wings of poultry and the darker meat found in the thighs and legs. The color difference is due to the presence of fewer muscle fibers that produce the pigment myoglobin in these areas.