034 // 035 The Science of Meat and Poultry

Why do different meats

LOOK AND TASTE SO DIFFERENT?
Variations in meat color between animals make a difference in how each meat is best cooked.

The color of meat is related to the levels of a red-colored, muscles, like those in a leg, are for endurance and need a
oxygen-supplying protein, myoglobin, in an animal’s muscles. steady oxygen supply, so have more myoglobin. Whiter “fast-
The higher the levels of myoglobin, the darker and redder the twitch” muscles, for short bursts of energy, need less oxygen,
meat, while lower levels of myoglobin result in paler meat. such as chicken breast muscles, designed for flapping wings.
Some animals have varying levels of myoglobin in different Proportions of light and dark meat affect flavor and texture.
muscles, depending on how that muscle is used, so an animal Darker, well-exercised muscles tend to have more protein,
can have both light and dark areas of meat. Dark “slow-twitch” fat droplets, iron, and flavor-generating enzymes.

H O W D IF F ER ENT-CO L ORED MEATS COMPA RE 1.3

Myoglobin levels in different animals 1.2

This chart compares myoglobin levels in different animals and explains
how these levels affect the meat, with higher levels intensifying flavor and 1.1
lower levels creating a blander-tasting meat.
1.0

0.9
Average percentage of myoglobin in different meats

0.8

0.7

0.6
0.05%
Myoglobin
0.2%
Myoglobin
0.3%
Myoglobin
0.6%
Myoglobin
Mea—Pinkish-white Meat—Reddish-pink Meat—Reddish-pink Meat—Reddish-pink
0.5

0.4

0.3

0.2

0.1
CHICKEN
0.0
How much myoglobin?
Chicken has less than 0.05%
and has a pinkish-white meat.
How do muscles comapre?
The slow-twitch leg muscles
power daily walking, so the
flesh on the leg is darker
than the breast.
Why does it matter?
The darker leg meat has more
myoglobin, flavor-generating
enzymes, iron, and fat than the
less-used breast muscle. Light
meat needs extra flavoring.
PORK
How much myoglobin?
Pork has an average of
0.2% and the meat is a
reddish-pink color.
How do muscles compare?
Loin meat on the back is both
light and dark, while the leg
muscle is darker.
Why does it matter?
This pale, leaner meat
requires some flavoring.
DUCK
How much myoglobin?
Duck has an average of 0.3%
and its meat tends to be darker
than chicken and poultry.
How do muscles compare?
Constantly on the move, ducks
have mostly dark, fatty muscle
for stamina.
Why does it matter?
The fat conveys and
intensifies flavors, so the meat
needs little flavoring.
LAMB
How much myoglobin?
Lamb has an average of 0.6%.
The meat is reddish-pink.
How do muscles
compare?
Cuts from the top of the leg,
such as lamb chump, have
slow-twitch endurance
muscles, so the meat is a
darker red here.
Why does it matter?
The relatively high levels
of myoglobin and fat give
juiciness and flavor, so only
simple flavorings are needed.