How to divide red meat and white meat?

YES it is classified by colour, not species.
See wikipedia: http://en.wikipedia.org/wiki/Muscle_fiber




type
Type I
Type IIa
Type IIb

Description
slow oxidative (SO) fibers
fast oxidative-glycolytic (FOG)
fast-twitch glycolytic fibers

myoglobin
high
medium
low

mitochondria
many
moderate
few

fatigues?
slowly
moderate speed
fast

color
red ("dark meat")
red
white ("white meat")

diameter
narrow
medium
wide

If you eat sushi, you can tell right away that some fish has white muscles and some has red. On the same fish, there is a line of red muscle running along the mid-line of the body, while most of the other parts, muscle is white.
The difference in colour is caused by the difference in the content of myoglobin 肌紅蛋白(the muscle counterpart of haemoglobin血紅蛋白). There is more myoglobin in red meat than white meat that makes it different in colour.
As you know, haemoglobin and myoglobin are molecules that transport oxygen. The red muscles with more myoglobin is active, use a lot of energy, thus need more oxygen. The red muscle is good for sustained use and is good at aerobic respiration. Therefore red muscles don't get tired easily. The fish regularly swim with the lateral muscles, so the muscle along the lateral line is red.
The white muscle is good for sudden movement, but cannot sustain long. It has less myoglobin and uses anaerobic respiration. For example in a fish, it is used to maneuvre into cracks for hiding, or jerking in odd directions to avoid predators. But these movements are powerful, sudden, but cannot stay long.
Of course one animal will need to use both type of muscles. Chickens does not fly, so the chicken breast muscles aren't used often, and it is white muscle. Chickens stand up and walk most of the time so chicken legs are red muscles. Pigeons do fly and so pigeon breast are also red muscles. Pigeons also stand up most of the day in their pigeon holes, so their legs are also red muscles.
Salmon muscle is pinkish and it got a totally different reason: it has astaxanthin. http://en.wikipedia.org/wiki/Salmon_pink: "The nutrient that imparts the pink flesh color is astaxanthin, that salmon ingest when they feed on other marine organisms, such as krill and small shrimp. " So we don't call that red muscle.
The true red muscles in fish is toro (fatty cut of tuna). Tuna swims the open ocean, non stop for thousands of miles. It's swimming muscles are constantly supplied with oxygen and thus are all red muscles.

Totally Wrong ! In chinese medicine Mammal kind of animals which is call red meat eg.cow, pig, goat...... and Oviparous kind was call white meat. eg, chicken, duck......etc. not divided by colour.