re: #214 Kragar (Proud to be Kafir)

[Link: en.wikipedia.org…]

Dark meat from poultry is often viewed as less palatable in Western countries because of its color, low plasticity and high fat content.[dubious – discuss] These characteristics are caused by myoglobin, a pigmented chemical compound found in muscle tissue that undergoes frequent use. Because domestic poultry rarely fly, the flight muscles in the breast contain little myoglobin and appear white. Dark meat which is high in myoglobin is less useful in industry, especially fast food, because it is difficult to mold into shapes. Processing dark meat into a slurry makes it more like white meat, easier to prepare and more attractive.

We needed to know that, and thank you for your contribution.