Does dark meat have more nutrients?
Myoglobin is an oxygen-carrying protein (or hemoprotein) responsible for giving dark meat its reddish colour. The more myoglobin, the darker the meat and the richer the nutrients. … Dark meat is also richer in nutrients than white meat and contains more iron and zinc.
Why does dark meat have more myoglobin than white meat?
The protein myoglobin stores oxygen in muscle cells, which use oxygen to extract the energy needed for constant activity. Myoglobin is a richly pigmented protein. The more myoglobin there is in the cells, the redder, or darker, the meat. … White meat is made up of muscles with fibers that are called fast-twitch.
What are 4 types of connective tissue?
Connective tissue proper includes: loose connective tissue (also called areolar) and dense (irregular) connective tissue. Specialized connective tissue types include: dense regular connective tissue, cartilage, bone, adipose tissue, blood, and hematopoietic tissue.
What are 3 types of connective tissue?
There are three main groups of connective tissues: loose connective tissue, dense connective tissue, and specialized connective tissue.
Why is dark meat called dark meat?
Dark meat comes from the thigh and drumstick (the legs of the bird). Because chickens stand most of the time and use their legs quite often, these two cuts of meat tend to contain he highest amount of myoglobin, making them redder in pigment. When cooked, the reddish color turns more brown.