WHITE MEAT

The farmyard birds may be divided as follows: lightweight chicken, heavy chicken, free ranging chicken, hen, turkey, guinea-hen...
All white meat may be used immediately after slaughter since it does not require any type of ripening (ageing) and satisfies the nutritional needs of both adults and children.
The limited presence of connective tissue, and the small diameter of the muscular fibres make white meat easy to digest; this together with flavour and versatility are white meat's special characteristics, which are recommended by nutritionists in order to satisfy the nutritional requirements of healthy people of every age and athletes.  

The nutritional value of white meat is characterized by good protein content (approximately 18  -25% ). Carbohydrate content is basically zero, whereas lipid content varies in relation to the cut used: from very low values such a those found in chicken/turkey breast, to slightly higher values for other animals species and specific cuts.

White meat has a good content of certain vitamins such as vitamin B1, vitamin B3, and vitamin A, and considerable amounts of minerals, especially iron.
Another characteristic regards the reduced presence of fats: only 1% in chicken breast and 1,5% in turkey. The low content of fat reduces the calories making white meat ideal foe all weight watchers.

Preparation methods can affect the nutritional characteristics of white meat:

• Cooking makes it more tender digestible and helps it acquire taste and flavour;
• Frying can modify both the content and the nature of the lipids depending on the type of fat used, the cooking temperature and the presence of an edible coating limiting the penetration of fat during frying;
• The release of minerals and vitamins can be reduced through quick heating.

Being a source of proteins with high biological value, iron that can be  easily absorbed , and vitamin B, white meat can be fully included as one of the food to be eaten regularly in amounts suitable for metabolic requirements.

Exactly for all stated above, nowadays white meat if often offered in bars or cafés located where there are large concentration of offices, shopping centres and sports centres. The proposal generally varying from the classical sandwiches with cold roasted turkey, lettuce leaves and fresh tomato slices to toasted sandwiches with smoked turkey breast, to crispy baguettes with sliced turkey/ chicken breast and lettuce and to white meat salads with white celery, cherry tomatoes, corn and carrots.