Have You Ever Wondered...
-- What is the difference between white meat and dark meat?
-- What is myoglobin?
-- Is white meat or dark meat healthier?
If you're like many kids, your meal of choice might consist of chicken in the form of nuggets, fingers, strips, or tenders. Who could blame you? Dipped in honey mustard or barbecue sauce, chicken is a tasty treat that tempts the taste buds.
Fans of chicken also usually enjoy good old-fashioned fried chicken. Fried in a cast iron skillet and served with mashed potatoes and gravy…mmm…what time is lunch?
If you've ever requested a piece of fried chicken at a buffet restaurant or a church potluck, you may have been asked whether you prefer white meat or dark meat. This can be confusing for many kids. Isn't all chicken meat white?
If you compare different pieces of fried chicken, you'll notice that there is a slight difference in coloration between some pieces. White meat chicken is very white and dark meat chicken is…well…darker! What's going on here?
The differences in color between white meat and dark meat reflect the fact that different cuts of chicken (or turkey!) meat come from different types of muscle. Dark meat cuts, such as the thighs and drumsticks, come from frequently-used muscles needed for walking and standing.
These muscles use more oxygen and contain more fat and iron. The iron in the muscles is located in a protein called myoglobin. The myoglobin gives dark meat its darker color.