The differences in color between white
meat and dark meat reflect the fact that different cuts of
chicken or turkey meat come from different types of muscle.
Dark meat cuts, such as
the thighs and drumsticks come from frequently-used muscles
needed for walking and standing. These muscles use more oxygen
and contain more fat and iron. The iron in the muscles is
located in a protein called myoglobin. The myoglobin gives dark
meat its darker color.
White meat cuts, such as the breast, breast tenders, and wings,
come from muscles that are used less frequently. These muscles
primarily use a carbohydrate called glycogen for energy, and
they do not need as much oxygen. There is less iron and
myoglobin in these muscles, so the meat is lighter in color.
Experts note that there are also slight differences between
white meat and dark meat in nutritional value. All chicken
contains valuable protein, niacin, biotin, and vitamins B6 and
B12, but dark meat tends to be slightly higher in calories due
to the fact that it contains more fat. The extra fat in dark
meat also gives it a stronger flavor and makes it juicier.
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