Pale fibres: Fast twitch muscle fibres having low amounts of mitochondria and myoglobin, signifying reduced reliance on oxidative phosphorylation. Uses glycolysis to generate large amounts of force in a short period of time, however this is unsustainable and can only be achieved for a short burst. Fatigues easily. Red fibres: Slow twitch muscle fibres having high amounts of mitochondria and myoglobin, signifying reliance on oxidative phosphorylation. Force buildup takes time and maximum force is lesser than that of fast twitch fibres, however this can be sustained as long as adequate oxygen is delivered.
The difference between white and dark meat in a chicken or turkey is that the dark meat muscles move more rapidly (running) and the white meat muscles move more slowly. The dark meat has more myoglobin so the muscles can allow the chicken or turkey to run further and longer. The white meat has less because they only need a small amount of myoglobin for short bursts of energy.
A chicken drunstick can be dark or white meat.
nothing
Chicken legs (drumsticks, thighs) and backs are dark meat. Chicken breasts and wings are white meat.
white peakcan see but dark peak can no see easily white peak can attaract eveerybody
There is no large or distinct difference between the two.
yes.
A white beef stock is much like a white chicken stock, the only difference between a white and dark chicken stock being that the bones are blanched first instead of roasted. Though entirely possible by following a chicken stock recipe with beef bones, often the large amounts of impurities in beef bones cloud or darken the white stock. Therefore veal bones are often used instead.
the legs and the wings are dark, the breast is white meat
70%
You can use either white or dark meat when preparing chicken soup. The dark meat has a little more flavor than the white meat.
white
Chicken is a domesticated fowl, that lays eggs, and provides meat. Chicken has both white and dark meat. Ham comes from a pig. Pigs are known to harbor large concentrations of parasitic ascarid worms in their digestive tract. This is why pork should be cooked or cured before eating. Ham is red meat.