“Red” and “white” meats—terms that lead to confusion

A host of meat terms (some considered jargon) have been created for scientific, regulatory, day-to-day industry needs, and consumer communication. Jargon still exists in the meat industry because it is an “ancient craft” and some of these terms are still considered the most appropriate. The Federal Meat Inspection Act of 1906 was established to ensure the wholesomeness of what was considered “red” meat species (beef, swine, sheep, goat, and horse). As time passed, and as meat from other species— primarily poultry—became more popular, these were added to the inspection regulations (Poultry Products Inspection Act of 1957). The distinction between meat and poultry still exists in the United States Department of Agriculture (USDA) regulations, but over time, meat from lighter colored avian species has been referred to as “white” meat (primarily breast muscle) to distinguish it from the darker “red” meat species. Yet, meat from the thigh and leg of poultry often is referred to as poultry “dark meat.” Meat Terminology that Leads to Confusion