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Dark and White Meat - What is the difference?
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Of course, not everyone eats turkey for a holiday meal, but for those that do, a common question is "White or Dark meat?" No matter what your preferences, there IS a physical difference between the two types of meat.
Dark meat has lots of myoglobin, a molecule that pulls oxygen out of the blood. These are for muscles that need endurance (eg. leg muscles on a turkey). Myoglobin is red in a living animal, and browny-grey when cooked.
White meat is for fast, oxygen-free muscle movement. Little or no myoglobin is present, so the meat does not have the dark red (or brown) color.
It's something you will start to notice everywhere once you know. Why do some fish have white meat and others red? Now you know something about the animals the meat is from!
One other thing worth mentioning: Holiday meals don't have to have meat! Stuffing is so good! And the other holiday foods. You can save 1 turkey per year and have more room on your plate for potatoes. :)
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