Light meat, on the other hand, is the strength or "fast twitch" muscle. This energy primarily comes from fatty acids (slow-burning sources of energy) which is why dark meat is so moist and tender - it's full of fat! Because oxygen is more attracted to myoglobin than hemoglobin, slow twitch cells can "steal" oxygen circulating in the bloodstream and use it to burn energy. What gives it the dark color is the presence of myoglobin, a pigmented protein similar to the hemoglobin that transports oxygen in your blood. Because turkeys stand on their feet for long periods of time and fly only rarely, dark meat is located in the legs and thighs. The reason for this peculiarity is that turkey and other birds need two different types of muscle: endurance muscle and strength muscle.ĭark meat is the endurance or "slow twitch" muscle. Next time you tuck into a turkey dinner, you may wonder how one animal can taste so different depending on the body part. To you, the difference is a matter of taste, but to the bird, the difference could help them fly the coop.
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