White meat refers to the meat obtained from poultry, such as chicken, turkey, and certain types of fish, which is typically lighter in color compared to red meat. It is called "white" meat because it contains lower levels of myoglobin, a protein that stores oxygen in muscle cells, resulting in a paler coloration. White meat is valued for its leaner profile and milder flavor compared to red meat. It is a rich source of protein, vitamins, and minerals, making it a popular choice for many health-conscious individuals.

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