Why is chicken’s meat white and cow’s meat red?
In: 277
Red, or dark meat is made up of muscles with fibers that are called slow-twitch. These muscles are used for extended periods of activity, such as standing or walking, and need a consistent energy source. The protein myoglobin stores oxygen in muscle cells, which use oxygen to extract the energy needed for constant activity. Myoglobin is a richly pigmented protein. The more myoglobin there is in the cells, the redder, or darker, the meat.
White meat is made up of muscles with fibers that are called fast-twitch. Fast-twitch muscles are used for quick bursts of activity, such as fleeing from danger. These muscles get energy from glycogen, which is also stored in the muscles. White meat is white because there is less usage in the muscle. Myoglobin content is low in these muscles
[removed]
[removed]
The color of meat comes from the myoglobin content.
Chicken meat, especially breast meat, has low myoglobin content so it’s whiter.
https://thefooduntold.com/food-science/myoglobin-the-protein-that-dictates-meat-color/?expand_article=1
[removed]
[removed]
Wow, who knew chicken was the Usain Bolt of meat?
Latest Answers