ahlam1399
02-04-2019, 03:29 PM
Any way you slice it, turkey (https://recipes.howstuffworks.com/menus/turkey-free-thanksgivings.htm) is the centerpiece of Thanksgiving dinner. Most people around the table will have a definite preference for their serving of bird: white meat or dark.
Mostly, it’s a matter of taste and texture. Dark meat tends to be richer, more flavorful and moister; white meat is less fatty, blander and drier. Lots of people also choose white meat because they think it’s healthier – it has less fat and fewer calories than dark. But the difference (http://extension.illinois.edu/turkey/nutrition.cfm) isn’t that big. A 3 1/2 ounce serving of white meat (about the size of a computer mouse) has 161 calories and 4 grams of fat, versus 232 calories and 13 grams of fat for dark meat (and dark meat has more vitamins). Not so bad when you compare it to a slice of pecan pie (https://www.calorieking.com/foods/calories-in-pies-tarts-pecan-pie-prepared-from-recipe_f-ZmlkPTEyMzc0Mg.html) (around 500 calories and 27 grams of fat).
So why are there two types of meat on one bird? The color (https://www.loc.gov/rr/scitech/mysteries/turkeymeat.html) depends on the kind of muscle it is and how much myoglobin it has. Myoglobin is a protein that stores oxygen and delivers it to muscle cells when the muscle is active. Muscles for flying and running are referred to as slow-twitch fibers; they’re built to be active for long stretches of time and have more myoglobin. The more myoglobin (https://www.canr.msu.edu/news/the_color_of_meat_depends_on_myoglobin_part_1) there is, the darker the meat.
Turkeys walk a lot – they can even run up to 25 mph (40 kph) (https://www.smithsonianmag.com/science-nature/14-fun-facts-about-turkeys-665520/) – so their legs and thighs have lots of myoglobin and are dark meat. But domestic turkeys don’t really fly; at best, they flap around. Their breast and wing muscles are made of fast-twitch fibers designed for quick bursts of energy, but they tire quickly. These muscles have less myoglobin and are therefore lighter in color: white meat.
Want a taste of the past this Thanksgiving (https://health.howstuffworks.com/wellness/food-nutrition/healthy-eating/thanksgiving-tips.htm)? Try a heritage turkey – a slow-growing, pasture-raised bird that more resembles wild turkeys of yesterday in flavor, especially the dark meat. You’ll have to pay today’s price (https://www.theatlantic.com/health/archive/2010/11/heritage-turkeys-worth-the-cost/66727/) though – about four times as much as a conventional frozen turkey.
Source link (https://recipes.howstuffworks.com/food-science/white-and-dark-meat-lets-talk-turkey.htm#mkcpgn=rssnws1)
More (http://ahlam1399.i234.me:8888/m/2019/02/04/whats-the-difference-between-white-and-dark-meat-turkey/)
Mostly, it’s a matter of taste and texture. Dark meat tends to be richer, more flavorful and moister; white meat is less fatty, blander and drier. Lots of people also choose white meat because they think it’s healthier – it has less fat and fewer calories than dark. But the difference (http://extension.illinois.edu/turkey/nutrition.cfm) isn’t that big. A 3 1/2 ounce serving of white meat (about the size of a computer mouse) has 161 calories and 4 grams of fat, versus 232 calories and 13 grams of fat for dark meat (and dark meat has more vitamins). Not so bad when you compare it to a slice of pecan pie (https://www.calorieking.com/foods/calories-in-pies-tarts-pecan-pie-prepared-from-recipe_f-ZmlkPTEyMzc0Mg.html) (around 500 calories and 27 grams of fat).
So why are there two types of meat on one bird? The color (https://www.loc.gov/rr/scitech/mysteries/turkeymeat.html) depends on the kind of muscle it is and how much myoglobin it has. Myoglobin is a protein that stores oxygen and delivers it to muscle cells when the muscle is active. Muscles for flying and running are referred to as slow-twitch fibers; they’re built to be active for long stretches of time and have more myoglobin. The more myoglobin (https://www.canr.msu.edu/news/the_color_of_meat_depends_on_myoglobin_part_1) there is, the darker the meat.
Turkeys walk a lot – they can even run up to 25 mph (40 kph) (https://www.smithsonianmag.com/science-nature/14-fun-facts-about-turkeys-665520/) – so their legs and thighs have lots of myoglobin and are dark meat. But domestic turkeys don’t really fly; at best, they flap around. Their breast and wing muscles are made of fast-twitch fibers designed for quick bursts of energy, but they tire quickly. These muscles have less myoglobin and are therefore lighter in color: white meat.
Want a taste of the past this Thanksgiving (https://health.howstuffworks.com/wellness/food-nutrition/healthy-eating/thanksgiving-tips.htm)? Try a heritage turkey – a slow-growing, pasture-raised bird that more resembles wild turkeys of yesterday in flavor, especially the dark meat. You’ll have to pay today’s price (https://www.theatlantic.com/health/archive/2010/11/heritage-turkeys-worth-the-cost/66727/) though – about four times as much as a conventional frozen turkey.
Source link (https://recipes.howstuffworks.com/food-science/white-and-dark-meat-lets-talk-turkey.htm#mkcpgn=rssnws1)
More (http://ahlam1399.i234.me:8888/m/2019/02/04/whats-the-difference-between-white-and-dark-meat-turkey/)