The Science Behind Dark And Light Meat

Video: White meat vs dark meat is a long-running battle for the Christmas ages, with no clear winner likely to be determined soon . (Just kidding. White meat is better. Obviously.) But have you ever actually wondered why different delicious chicken, turkey or duck parts have different colours?

DNews does an excellent job of explaining in this video. In short, muscles which are used constantly have more slow-twitch muscle fibre, which is darker than the fast-twitch muscle fibre that's used infrequently. So, the leg muscles that they trot around on all day are dark, and that succulent breast meat is lighter in colour. [DNews]

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