White meat may refer to either of two, often-confused categories:
The red/white meat category indicates a group of animals with low amounts of myoglobin in the muscles, such as poultry and fish. This group of animals is established by the USDA and includes duck and geese as poultry even though the meat appears to be red.
The dark/white meat category indicates the muscle type of a particular animal rather than a group of animals. White meat in this category refers to the meat that comes from the part of the animal that contains the so called fast twitch muscles, which are not frequently used and don’t require too much oxygen. (1, 2, 3)