Turkey is often served at Thanksgiving meals in which family members vie for portions of white or dark meat. Why is the breast meat of a turkey whiter in appearance than the darker meat found in the leg muscles?
What will be an ideal response?
The breast muscles of a turkey provide the force necessary for flight. Since turkeys are not exceptional fliers and do not migrate, the flight muscles are not frequently used. Therefore, the breast meat consists of fast-twitch fibers that lack much myoglobin. Turkeys rely instead on running to escape predators, so the leg muscles get far more exercise. These tend to be slow-twitch fibers containing lots of myoglobin and are thus darker in appearance.
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