https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3APoultry%2F38%2FenTranslations:Poultry/38/en - Revision history2026-09-02T12:36:35ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Poultry/38/en&diff=168116&oldid=prevFuzzyBot: Importing a new version from external source2025-08-25T11:48:15Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Dark meat, which avian [[myologist]]s refer to as "red muscle", is used for sustained activity—chiefly walking, in the case of a chicken. The dark color comes from the protein [[myoglobin]], which plays a key role in oxygen uptake and storage within cells. White muscle, in contrast, is suitable only for short bursts of activity such as, for chickens, flying. Thus, the chicken's leg and thigh meat are dark, while its breast meat (which makes up the primary flight muscles) is white. Other birds with breast muscle more suitable for sustained flight, such as ducks and geese, have red muscle (and therefore dark meat) throughout. Some cuts of meat including poultry expose the microscopic regular structure of intracellular [[Myofibrils|muscle fibrils]] which can [[diffraction|diffract]] light and produce [[iridescent]] colors, an optical phenomenon sometimes called [[structural colouration|structural coloration]].</div>FuzzyBot