what causes the darker color of dark meat in chickens?

results in gives the meat a tough texture and cartilage that runs along the legs. Pheasant use their legs for running resulting in tough tendons and cartilage along with darker meat from increased myoglobin, while the breast is relatively tender and lower in fat and counective tissue. Ducks and geese have dare dark meat birds with less breast meat. Turkey legs have more tendons in their legs, along with harder bones and cartilage. Turkey and chicken capons are bred for their large breast meat ideal for roasting whole, or portioning into cutlets including scallopini and schnitzel. Although the muscle and carcass structure is similar from one class of birds to another there are some differences that should be note.: Young chickens including fryers and roasters, Cornish hens, and poussin have softer bones and cartilage making them the easiest to fabricate.

because of their similarity to turkey, ducks, and pheasant.

Chicken being one of the least expensive birds on the market is a good item to practice cutting, boning, and portioning skills. Poultry fabrication techniques are similar across the different classes from chicken to turkey, and duck.

What causes the darker color of dark meat in chickens?