Why do Turkeys have white and dark meat while other fowl
have only dark ?
Commercial turkeys are developed to produce both types of muscle
tissue. Basically speaking, the difference is that if the muscle is used
a great deal, it becomes inbedded with blood vessels to enhance it's
performance and becomes dark meat. White meat is muscle that is not used
as much and hence does not have all the blood vessels developed in the
tissue. Commercial turkeys are not allowed to fly or exercise their
flight muscles and therefore the muscle is white3 in nature. The legs are
used and hence are dark.
I hope this helps
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Update: June 2012