Correct Answer: Why Do Turkeys Have White and Dark Meat?

  • ChemPubSoc Europe Logo
  • Author: ChemViews
  • Published Date: 24 November 2016
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim
thumbnail image: Correct Answer: Why Do Turkeys Have White and Dark Meat?

Congratulations! Your answer is correct.


Dark meat contains more myoglobin, the derivative of hemoglobin found in muscles. The leg muscles of a turkey, for example, give dark meat, and the breast muscles give white meat. This is due to the fact that the leg muscles are more active than the breast muscles. While turkeys can fly short distances, they generally get around by walking and exercise their legs. Myoglobin, which has a reddish color, transports oxygen into the muscle, and a larger amount of it is needed for sustained movement.


White meat, on the other hand, is found in places where the muscles can rest most of the time, but are sometimes needed for quick movements. These can be used without oxygen (under anaerobic conditions), but only for very short periods of time, and they contain less myoglobin.


When it comes to their nutritional values, white meat is leaner and has less calories, while dark meat contains more fat (and thus, more flavor). Nevertheless, dark meat has its own nutritional advantages: more iron and higher concentrations of some vitamins.


Also of Interest

 

Article Views: 860

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

Bookmark and Share

If you would like to reuse any content, in print or online, from ChemistryViews.org, please contact us first for permission. more


CONNECT:

ChemistryViews.org on Facebook

ChemistryViews.org on Twitter ChemistryViews.org on YouTube ChemistryViews.org on LinkedIn Sign up for our free newsletter


A product of ChemPubSoc Europe (16 European Chemical Societies)published by Wiley-VCH