Take note that this holds for ground-based birds like chicken– birds which use their chest muscles for sustained flight (such as ducks and geese ) have dark meat throughout their bodies. In contrast, the white meat are used for quick bursts of power which requires little of the meat-darkening myoglobin. ![]() Geese and other flying birds use their breast muscles to flap their wings and fly, so are mostly dark meat. Turkeys burst away in a sort of gliding flight from danger using their wings, and breast muscles, to propel them. As you can probably surmise, the fast-twitch muscles in a chicken's or turkey's breast are for quick movement. The two kinds of muscles are often grouped into “ fast-twitch” and “ slow-twitch” muscles, with dark meat made up of the former and white meat, the latter. Dark meats occur in the legs, which are used to support the weight of the animals while they move around. The different colors are based on the different locations and uses of the muscles. ![]() Within fowl poultry ( raising rabbits is also called poultry), there are two types of meats-white and dark meat.
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