When you tuck into your Thanksgiving turkey dinner, you likely have a preference for white meat or dark meat. The two varieties of meat really do have a different texture and flavor from each other. White meat and dark meat have different chemical compositions and different purposes for the turkey. Turkey meat consists of muscle, which in turn is made from protein fibers. White meat and dark meat contain a mix of protein fibers, but white fibers predominate in the white meat while dark meat contains more red fibers.
White Turkey Meat
- White meat is found in the breast and wing muscles of a turkey.
- Turkeys can fly, but it is not their main mode of locomotion. Turkeys use their wing muscles when they need a burst of speed to escape predators. These muscles produce a lot of power, but they fatigue quickly.
- Turkey breast and wing muscles consist mainly of white muscle fibers. These fibers contract quickly and split ATP at a fast pace, though they become exhausted quickly, too.
- White fibers are powered by anaerobic respiration so a turkey can move quickly even though its muscles may have exhausted the available oxygen. The tissue contains a large amount of glycogen, which can be used as a fast energy source.
Dark Turkey Meat
- Turkey legs and thighs are dark meat.
- Turkeysspend a lot of time walking on the ground. Their leg muscles are adapted for regular, continuous use.
- Leg and thigh muscles consist primarily of red muscle fibers. These fibers contract slowly and split ATP for energy at a relatively low rate.
- Red muscle fibers rely on aerobic respiration. The protein uses oxygen to relax/contract so this tissue is rich in capillaries, which give it a deep color and rich flavor. Dark meat contains a lot of myoglobin and is rich in mitochondria, which produce energy for the muscle tissue.
Based on your understanding of white and red muscle fibers, which do you expect to find in the wings and breast of a migratory bird, such as a goose? Since they use their wings for long flights, ducks and geese contain red fibers in their flight muscles. These birds don't have as much white meat as a turkey.
You'll also find a difference in the muscle composition of people. For example, a marathon runner would be expected to have a higher percentage of red fibers in his leg muscles compared with the muscles of a sprinter.
Learn More
Now that you understand how turkey meat color works, you can investigate why a big turkey dinner makes you sleepy. There are several Thanksgiving chemistry experiments you can try to learn more about the science of the holiday.
FAQs
The main difference between white meat and dark meat is where on the bird the meat comes from. "The darker the meat, the more myoglobin it contains," says Willingham. "Myoglobin is the protein found in muscle tissue that carries oxygen. In turkeys and chickens, dark meat is sourced from the leg or thigh.
Why does a turkey have white and dark meat? ›
In a turkey the active muscles such as the legs store a lot of oxygen and become dark, while less active muscles like the breast remain white. The Beltsville Small White turkey was bred to have lots of breast meat. Agricultural Research Service, U.S. Department of Agriculture.
What is the biological reason for the difference in light and dark meat in turkey? ›
Turkeys spend a lot of time walking and standing. This means that their legs use slow twitch muscles, so the leg meat is dark. But since the birds don't use their wing and breast muscles much, except for short bursts, these upper muscles are fast twitch, and therefore white meat.
What is the scientific difference between white meat and dark meat? ›
Scientifically speaking, the difference comes down to the amount of myoglobin present in the different cuts of meat. Myoglobin is an oxygen-carrying protein (or hemoprotein) responsible for giving dark meat its reddish colour. The more myoglobin, the darker the meat and the richer the nutrients.
What's the difference between white turkey and black turkey? ›
(WYTV)- Most people who enjoy turkey will have a preference for white meat or dark. It's a matter of taste and texture. Dark meat tends to have more flavor and it's more moist. White meat is less fatty, it might taste bland and somewhat dry but is it healthier.
What causes a white turkey? ›
Wild Turkeys come in two more colors: white and black. These versions are caused by albinism and melanism, conditions which occur in many animals.
What animals have white and dark meat? ›
Poultry. Within poultry, there are two types of meats—white and dark. The different colours are based on the different locations and uses of the muscles. White meat can be found within the breast of a chicken or turkey.
Why is the white meat of turkey healthier than dark meat? ›
White meat turkey has fewer calories and slightly more protein, especially in the turkey breast. White meat protein sources also lack moisture due to a lack of fat.
Why is white meat healthier? ›
White meat is preferred over dark meat because it contains low-fat, high protein, and fewer calories. In addition, white meat is rich in omega-3 and omega-6 fatty acids. They help reduce the levels of LDL and increase the levels of HDL. It is also beneficial for heart health and is easier to digest.
What is the main difference between white and dark meat in poultry depends on? ›
The more myoglobin, the redder or darker the meat is (1). Depending on how the animal uses a certain muscle can determine how much oxygen and blood flow (aka myoglobin) is needed to the area. If the muscle is used regularly, like for standing, running, or moving about, it likely requires the ability to react quickly.
Human flesh is technically considered red meat, and most cannibals say it tastes like pork with a consistency of beef — though others have compared it to anything from raw tuna to roast turkey.
What cooks faster, white or dark meat turkey? ›
Dark meat takes longer to cook than white meat. Because it's fattier and denser, it takes more time to reach the ideal cooking temperature prescribed by the USDA.
Is duck white or dark meat? ›
Information. Duck and goose are poultry and considered "white" meat. Because they are birds of flight, however, the breast meat is darker than chicken and turkey breast. This is because more oxygen is needed by muscles doing work, and the oxygen is delivered to those muscles by the red cells in the blood.
Why do turkeys have white and dark meat? ›
The main difference between white meat and dark meat is where on the bird the meat comes from. "The darker the meat, the more myoglobin it contains," says Willingham. "Myoglobin is the protein found in muscle tissue that carries oxygen. In turkeys and chickens, dark meat is sourced from the leg or thigh.
Do Americans prefer white or dark turkey? ›
Americans 45 or older are especially likely to call turkey the best thing on the Thanksgiving table (39%), while younger adults who agree come in at 24%. Once the turkey is carved, about 4 in 10 celebrators (43%) prefer white meat over dark (28%), and about one in five (21%) have no preference.
Can a wild turkey be white? ›
Some experts estimate that roughly one in 100 wild turkeys is white or mostly white-colored. They all agree that hens make up a much higher percentage of white turkeys than toms. That means a full-strutting adult smoke-phase gobbler is quite rare.
Is white or dark turkey meat better? ›
Both dark and white turkey meat are good sources of many vitamins and minerals, including niacin, phosphorus, zinc, selenium, vitamins B6 and B12, and iron. White meat tends to be slightly higher in phosphorus, vitamin B6, and niacin, dark meat is richer in iron, zinc, and selenium.
What is the white stuff on turkey meat? ›
That's because the goo you see is produced when harmless lactobacillus bacteria start feasting on the sugar that some manufacturers add for flavor. However, if lactobacillus bacteria multiply to the point that a smell develops, there's a small chance that bacteria responsible for foodborne illness could multiply, too.
What are the two white meat pieces on a chicken or turkey? ›
White Meat Cuts
White or light meat comes from the breast and wings. The breast and wings are generally separated, but a chicken breast with the drumette portion of the wing still attached is called a suprême. Wings can be broken down into three parts: wing tip, winglette, and wing drumette (Figure 30).
