Ask A Scientist© General Science Archive

name        Casey
status      student
age         14
Question -  What molecule differenciates the dark meat from the white
meat in a turkey?

Casey,

It is not really a molecular question, but rather density.

The color of the meat is determined by whether the animal actually uses the
muscle or not.  Blood enriched tissue is determined by the use of the
tissue and is going to have more blood vessels to provide the nutrients and
oxygen needs by the frequently used muscle.  White muscles are not used as
much and the body does not supply a great deal of blood vessels; it would
be wasteful.  Turkey legs are dark because the animal uses them a great
deal, while the wings of captive birds breed for human consumption are not
used.  Wild turkeys are all dark meet.

Steve Sample
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I believe it is more a matter of the amount of myoglobin in endurance verses
non-endurance muscle. If  Turkey of chicken flew as much as a wild duck it
would very likely have all dark meat.
Unterman
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