Barry
In fish the more "dark meat" the fish has, the more active they are. Tuna has a lout, trout have a small amount. I would assume the same it true in gallinaceous birds.

Doug Robberson
Tigard, OR




> 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
>
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