Commonly, especially in gastronomy, red meat is red when raw and not pale in color when cooked, in contrast to white meat, which is pale in color before and after cooking.This definition only refers to flesh from mammals or fowl.In nutritional science red meat is defined as any meat that has more myoglobin than a white meat, white meat being defined as non dark meat from chicken (excluding leg or thigh), or fish.Some meats, pork for example, are red meats using the nutritional definition and white meats using the common definition.his definition only refers to flesh from mammals or fowl. In nutritional science red meat is defined as any meat that has more myoglobin than a white meat, white meat being defined as non dark meat from chicken (excluding leg or thigh), or fish.