The main determinant of the color of meat is the concentration of myoglobin. The white meat of chicken has under 0.05%; chicken thigh has 0.18-0.20%; pork and veal have 0.1-0.3%; young beef has...
The color of the meat is a result of concentration of myoglobin in the muscle. Muscle that works hard needs oxygen and myoglobin binds oxygen like hemoglobin only better. This facilitates the...