Tweeters,

Thought I'd post this question that was asked of me from a high school
Biology class I teach. Why do turkeys have both white and dark meat? My
understanding has always been that dark meat has more myoglobin proteins
that transfer oxygen more efficiently to the areas where muscles are
used more frequently. Hence this would explain why the legs of birds
like turkeys and chickens would be dark meat and their breast meat would
be white. But, a friend who is a hunter has told me that doesn't fit for
some gallinaceous birds like quail, or chukar which have only lighter
colored meat.

Anyone have an answer for the group?



Barry Levine

Seattle

levineb at fastmail.fm