White Meat vs. Dark Meat

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.

White Meat, Dark Meat

White meat is white because of the chicken's lack of exercise. White muscle is suitable only for short, ineffectual bursts of activity such as, for chickens, flying.

Dark meat, which avian myologists (bird muscle scientists) refer to as "red muscle," is used for sustained activity, mainly walking. The dark color comes from a chemical compound in the muscle called myoglobin, which plays a key role in oxygen transport. That's why the chicken's leg meat and thigh meat are dark and its breast meat (primary flight muscles) is white.

Other birds, such as ducks and geese, have red muscle (dark meat) throughout.