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White meat
White meat or light meat refers to the lighter-colored meat of poultry as contrasted with dark meat. In a more general sense, white meat may also refer to any lighter-colored meat, as contrasted with red meats like beef and some types of game.
White meat is made up of fast-twitch muscle fibres, while red, or dark meat is made up of muscles with fibres that are slow-twitch.〔https://www.exploratorium.edu/cooking/meat/INT-what-meat-color.html〕
==Pork==
Given nutritional concerns, meat producers are eager to have their products considered white meat, and the United States National Pork Board has positioned their product as "Pork. The Other White Meat", alongside poultry and fish; however, meats which are red when raw and turn white on cooking, like pork, are categorized by the United States Department of Agriculture as red meats if the myoglobin level reaches above 65%.〔 〕 This categorization is controversial as some types of fish, such as tuna, are red when raw and turn white when cooked; similarly, certain types of poultry that are sometimes grouped as "white meat" are actually "red" when raw, such as duck and goose. In contrast, the USDA considers all meat from mammals to be "red meat."
In Israel, where Jewish dietary laws are popularly practiced, forbidding the consumption of pork, "white meat" is the accepted euphemism for pork.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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