In both chickens and turkeys, the _____ content of the white meat is lower than that of the dark meat.
A) collagen
B) saturated fat
C) myoglobin
D) elastin

Question

Quizplus · Accepted Answer

Myoglobin content is higher in dark meat than in white meat, which is why dark meat is darker. Myoglobin is a protein that stores oxygen in muscle cells, and its abundance in certain muscles (like those frequently used for walking or standing) contributes to the darker color of the meat.

In Both Chickens and Turkeys, the _____ Content of the White