What does the term "white meat" primarily refer to?

The term "white meat" primarily refers to poultry and certain types of fish. In this context, chicken is the most recognized example, as it is commonly categorized as white meat due to its lighter color compared to red meats like beef and pork. Fish also falls under this classification, particularly varieties such as cod or haddock which are considered white meat.

The distinction between white and red meat is traditionally based on the muscle fibers and the myoglobin content in the meat. White meat contains less myoglobin, which gives it a lighter color and affects its flavor and texture.

The other options mentioned involve meats that are typically classified as red. For instance, beef and pork are both considered red meats because of their higher myoglobin levels. Lamb and duck are also generally categorized as red meats, though duck can sometimes be viewed differently based on preparation. Turkey, while often considered white meat, is more commonly paired with chicken but is not included in the classification of fish. Thus, chicken and fish are the clearest representation of white meat in culinary terms.