White And Dark Meat
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What it is
White and dark meat refers to the different types of muscle tissue found in poultry, primarily chicken and turkey. White meat, like breast meat, is leaner and cooks faster. Dark meat, such as thigh and leg meat, has more fat and connective tissue, giving it a richer flavor and moister texture.
Why it's used
Manufacturers use white and dark meat as the primary protein source in a wide variety of savory dishes. They are found in prepared meals, canned goods, frozen entrees, and deli products. The choice between white and dark meat often depends on the desired flavor, texture, and cooking method of the final product.
Health notes
White and dark meat are natural sources of protein, vitamins, and minerals. The U.S. Food and Drug Administration (FDA) considers these meats to be safe for consumption as part of a balanced diet. Nutritional content can vary based on the type of poultry and how it is prepared, with methods like frying adding fat and calories.
Allergen info
Poultry meat is not one of the nine major allergens recognized by the FDA. It does not contain gluten.