When I visited family in Africa as a teenager, I had the chance to try Ostrich meat, which turned out to look a lot like venison (while tasting like beef). Since then I’ve always wondered why any other birds we eat have white meat. What actually determines the meat colour? Does the same rule apply to the difference between beef and pork, etc? I have to know.
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It’s to do with the amount of myoglobin in the muscle: big flight or running muscles are red due to the amount of work they do. Incidentally, duck meat is red in colour; even though as poultry it’s considered culinary white meat.
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