Re: White meat

[Guy Leahy <xrciseguy@sbcglobal.net>]

Here are a few technical articles which discuss this
topic:

http://jeb.biologists.org/cgi/content/full/205/15/2153

http://jeb.biologists.org/cgi/content/full/204/21/3601

http://jeb.biologists.org/cgi/content/full/208/9/1695

--- "T. Michael Keesey" <keesey@gmail.com> wrote:

> 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).

  The dark color of highly aerobic muscle has to do
primarily with the amount of myoglobin present:  

http://www.exploratorium.edu/cooking/meat/INT-what-meat-color.html

Cytochrome C has a slightly pink color in fresh meat,
but this color is lost as the meat is cooked.

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

The difference in taste is due in part to the higher
fat content of dark meat relative to white. It's also
due in part to the higher myoglobin content.  

> 
> 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".

Domesticated breeds are better "endowed".  In fact,
the breast muscles of domestic turkeys are so large
the males cannot assume the appropriate position to
mate.  All the domestic turkeys one sees in the
supermarket are a product of artificial
insemination... :-)

Guy Leahy


> --
> Mike Keesey
> The Dinosauricon: http://dino.lm.com
> Parry & Carney: http://parryandcarney.com
>