Asked by: Anjos Kerby
asked in category: General Last Updated: 15th March, 2020

Why is some muscle pale or dark?

The protein myoglobin stores oxygen in muscle cells, which use oxygen to extract the energy needed for constant activity. Myoglobin is a richly pigmented protein. The more myoglobin there is in the cells, the redder, or darker, the meat. White meat is made up of muscles with fibers that are called fast-twitch.

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Also to know is, what makes meat white or dark?

Dr. Yancey: “Dark meat cuts come from muscles that use more oxygen and have more iron. The iron is held in a protein called myoglobin, which gives it the darker color. White meat cuts come from muscles that metabolize energy with less oxygen, so they have less myoglobin and are lighter in color.”

Also, what is the difference between light and dark meat? An easy way to remember the flavor differences between light and dark chicken meat is that light meat tastes light—it's milder in flavor, whereas dark meat is fattier and tastes more chicken-y.

Considering this, why are some muscles darker in color than other muscles?

Oxygenated blood courses through muscles and oxygen is transferred from the hemoglobin in the red blood cells to the myoglobin molecules in the muscle fibers. The more myoglobin within the muscle fibers of a muscle, the darker the muscle appears.

Why is some meat red and others white?

The more myoglobin there is in the cells, the redder or darker, the meat is. Red meat is red because the muscle fibers that make up the bulk of the meat contain a high content of myoglobin, which are colored red. White meat is white because there is less usage in the muscle. Myoglobin content is low in these muscles.

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