People love eating meat. We have so many different meats that there are many ways to categorize them. We group them by the animal they come from, how they can be cooked, what juices come out of them when they’re cooked, and much more. A common way to categorize meat is as dark meat or white meat. The distinction between dark meat vs. light meat needs to be explained because white meat alone stands for two different things.
Most meat groups, such as beef and poultry, are considered red meats or white meats. The difference is that red meat contains high amounts of fat and vitamins, like iron, zinc, and B vitamins. White meat, when talking about poultry, is low in fat and considered a lean source of protein by comparison. Poultry meat comes from birds like chickens, turkeys, ducks, geese, and more.
The second meaning of white meat is when you’re only talking about poultry and other meats that aren’t considered red meat. These come in two varieties: dark meat or white meat, sometimes also called light meat.
What Causes Dark Meat on Chicken? Uncovering the Science Behind Dark vs. White Chicken Meat
Chicken is a dietary staple for many, providing a lean source of protein, vitamins, and minerals. However, not all chicken meat is created equal. The breast and wings are white, while the legs and thighs are darker. What causes this color difference? The answer lies in a protein called myoglobin.
Causes the Dark Color: Meat is dark red and brown because of myoglobin. This protein stores oxygen in muscle cells so that aerobic respiration can happen. The more myoglobin a muscle contains, the darker its color.
Thighs and legs are dark meat because they are used a lot for walking and standing. Constant movement needs a steady supply of oxygen, so myoglobin-rich blood vessels flow through leg muscles. Breast meat, on the other hand, is white because the pectoral muscles aren’t used much for flying and don’t need as much oxygen.
While raw dark chicken meat is reddish, cooking causes the myoglobin to turn brown Nonetheless, its richness of myoglobin content relative to white meat remains unchanged
Beyond Color: How Myoglobin Affects Taste and Texture
Myoglobin doesn’t just distinguish white from dark meat visually. It also impacts flavor and texture. Here’s why:
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Dark meat has more fat and connective tissue due to greater muscle use. This makes it juicier and more tender.
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Myoglobin contains iron, which gives dark meat a more pronounced “meaty” flavor when cooked.
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The extra myoglobin allows for more glycolysis in dark meat, increasing levels of glucose and glycogen. This provides a more complex, intense taste.
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Dark meat has more fat-soluble flavor compounds compared to white meat. These flavors concentrate during cooking.
Myoglobin Extends to Other Meat
Chicken isn’t unique regarding dark meat characteristics. The same principles apply to other animals like cattle, pigs, and turkeys:
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Red meats like beef and lamb are dark due to high myoglobin content.
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Pork has more myoglobin in the leg than loin.
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Turkey legs are darker than the breast meat.
Muscles that are regularly worked out have more myoglobin, which makes them look darker. When you eat a steak or holiday ham, you can thank myoglobin for making the dark meat taste so good.
Health Qualities of White vs. Dark Chicken Meat
When it comes to nutrition, dark and white chicken meat each have advantages. Let’s compare them:
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White meat is leaner, with less fat and calories. A 4 oz. serving has 140 calories and 3 g fat.
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Dark meat contains more zinc, iron, B vitamins, and selenium due to extra myoglobin and mitochondria.
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Skinless white meat is lowest in fat, but skin-on dark meat provides healthy unsaturated fats.
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Both are high-quality protein sources that support muscle growth.
So which is healthier? Overall, they’re closely matched. White meat provides fewer calories for those watching their weight. But dark meat offers more nutrients like iron and zinc. Including a mix provides the best nutrition profile.
Cooking Methods for White and Dark Meat
To highlight natural flavors and avoid dryness, tailor your cooking method to the type of meat:
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Roast, grill, or pan fry skin-on dark meat. The fat bastes the meat, keeping it moist.
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For white meat, bake in sauce or use a slow, moist cooking method like stewing.
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Brine lean white meat before cooking to increase juiciness and tenderness.
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Don’t overcook white meat, as it dries out quickly. Use a meat thermometer to monitor doneness.
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Dark meat can handle higher heat and longer cooking times without drying.
Appearance Isn’t Everything
Chicken color gives clues about taste and texture, but don’t judge a book by its cover. Health-wise, both white and dark meat offer protein and nutrients. For best results, try a mixture of cuts, and select cooking methods suited to each. With proper preparation, both can be savory and satisfying. So embrace the diversity of chicken meat for well-rounded nutrition and flavor.
What Distinguishes Dark Meat from White Meat?
Poultry is one of, if not the most, common and popular meat groups in the world. It’s consumed in amounts far above other meats like fish and beef. That’s led to poultry having its own classification system.
This classification system comparing dark poultry meat and white poultry meat is based on which part of the animal the meat comes from and what proportions of proteins and vitamins those different body parts carry. The legs and thighs have the most dark meat, while the breasts and wings have the most white meat.
Dark Meat vs. White Meat
But the real question is which one do you want to eat? They both have their pros and cons depending on what you need. Do you want to eat the one that’s healthier or has a certain taste? The best way to start when comparing dark meat and white is what’s in them.
White Meat vs. Dark Meat Chicken: Nutrition, Flavor, and More!
FAQ
What is the dark meat on a chicken?
Dark meat typically refers to the pieces of chicken that are found in the leg, drumstick, and thighs. The leg cut of meat includes both the drumstick and thigh. The drumstick is the lower part of the leg, while the thigh is the upper part. While not a common cut, chicken tail meat is dark meat as well.
What is the black stuff on chicken meat?
If you’re not vegan yet and still eat animals, you may have seen that chicken meat sold in stores has black spots on it. These marks are known as “hock burn” or “ammonia burn”, and they’re not just unsightly – they’re a symbol of the cruelty inherent in UK chicken farming.
What is the dark meat on chicken drumsticks?
Chicken thighs are considered dark meat, along with legs and drumsticks. Chicken breasts, back and wings are sources of white-meat chicken. Does white meat have more protein? The USDA says that 1 serving of white meat chicken has more protein than 1 serving of dark meat chicken.
What is the dark red stuff on chicken?
It’s myoglobin. When you heat the meat, the proteins in the tissue break down, letting heme rings and iron escape.