Re: White meat

["T. Michael Keesey" <keesey@gmail.com>]

On 11/23/05, David Marjanovic <david.marjanovic@gmx.at> wrote:
> White meat is the one with few mitochondria. It can generate a lot of power
> fast, but not over any extended periods of time. In large numbers
> mitochondria -- respectively the cytochrome in their inner membranes --
> produce the color of dark meat.

That's interesting! I didn't know you could see mitochondria (or their
collective effect on coloration, anyway).

Now, is the difference in taste between white and dark meat due to
mitochondria? Do mitochondria have a taste?

On 11/23/05, Phil Bigelow <bigelowp@juno.com> wrote:
> I'm a grouse hunter, and I can assure you that even a wild _Bonasa
> umbellus_ has a pretty good "chest rack".

I thought as much, but wasn't sure. Still, I'd wager that domesticated
breeds are probably even better, um, "endowed".
--
Mike Keesey
The Dinosauricon: http://dino.lm.com
Parry & Carney: http://parryandcarney.com