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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.

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15y ago
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10y ago

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.

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Q: What is the difference between white and dark meat in a chicken?
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