Scientific Turkey
Why is dark meat dark and white meat light? Ever wonder why? There is, of course, a scientifical-type answer: So that there is a reason to fight over the drumstick. Okay, that's not really the reason. It actually has to do with the presence of myoglobin in the muscle tissue.
Myoglobin is similar to hemoglobin, which gives blood its bright red color and carries oxygen through the bloodstream. Myoglobin is found in muscle tissue and also has an affinity for oxygen.
"It is the binding state of oxygen to the myoglobin that creates the variation in meat color," explains Daniel L. Fletcher at the University of Connecticut Department of Animal Science. "The more myoglobin, the darker the meat."
Turkey meat is turkey muscle. Muscles are made of two types of fibers: Fast-twitch fibers contract quickly for infrequent bursts of activity. Durable slow-twitch fibers are used for regular, extended periods of activity.
All that exercise makes the slow-twitchers suck wind. Luckily, myoglobin keeps a supply on hand.
There you go, a nice, fun, practically useless factoid to bore your kids with this Thanksgiving! We're here to serve.
By martian, Thursday, 22 November , 2007 @ 10:15 am
I never fight over the drumstick. In my family I’m the only one who likes the dark meat. Lucky me!