Different Chicken?

Question

What is the difference between dark meat and white meat on chicken and why is dark meat more harmful?

Answer 1

OK the difference between Dark and White meat has nothing to do with fat and everything to do with which muscles are used. Here is a small excerpt on the topic

Dear Cecil:

What is the difference between white- and dark-meat chicken? In other words, what makes white meat white and dark meat dark? --Steve, via AOL

Dear Steve:

White meat is white because of the chicken's chronic lack of exercise, something to think about next time you're about to curl up in front of the TV for another I Dream of Jeannie rerun. Dark meat, which avian myologists (bird muscle scientists) refer to as "red muscle," is used for sustained activity--chiefly walking, in the case of a chicken. The dark color comes from a chemical compound in the muscle called myoglobin, which plays a key role in oxygen transport. White muscle, in contrast, is suitable only for short, ineffectual bursts of activity such as, for chickens, flying. That's why the chicken's leg meat and thigh meat are dark and its breast meat (which makes up the primary flight muscles) is white. Other birds more capable in the flight department, such as ducks and geese, have red muscle (and dark meat) throughout.

Muscle type is genetically determined, so we can forgive the chicken for thinking, Hey, exercise is futile! My breast is going to stay white no matter how many reps I do on the Nautilus! This is not true for humans, but I understand the feeling. Where's that remote?

--CECIL ADAMS

The key difference is that when muscles are used the meat becomes stringier and tougher. White meat by nature is not tough. All parts of a bird can be considered harmful if not cooked properly. Here is a temperature chart for preparation of poultry.

Poultry
Chicken, whole 180
Turkey, whole 180
Poultry breasts, roast 170
Poultry thighs, wings 180
Stuffing (cooked alone or in bird)165
Duck & Goose 180

So whatever part of the bird you want to consume. Enjoy.

Answer 2

The thighs and legs are dark meat. The breasts and wings are white meat. The dark meat has a higher fat content and is less healthy than white meat.

Answer 3

Dark meat is fattier. It's also moister. I don't really think I'd consider dark meat more harmful unless you have a condition where you can't eat any type of fatty product. In that case, it's too bad, because I love the dark meat.

Answer 4

It's the difference between the lean and fatty meat on the bird. I wouldn't say that the dark meat is bad for you. But you shouldn't eat as much of it as it has a lot more fat in it.

Answer 5

Dark Meat has the veins running through it and the white meat is vein free, as for the harmful part....hmmm not to sure on that 1.
Myself personally I really don't like eating veins or even chewing around it,so it's white meat for me

Answer 6

White meat is leaner and dark meat is fatter. Dark meat is only harmful if it isin't cooked to the right temperature. Any chicken is better than fatty pork or beef.

Answer 7

Dark meat gots more fat. White meat is more dry and less fat on it. Not harmful but a choice.

Answer 8

I think dark meat has more fat in it. Many people prefer it, because they say it's jucier. Those are just the ones that don't cook the white meat right...LOL

Answer 9

i didn't know it was harmful??
white meat is what u get from chicken breasts.
dark meat is legs/thighs or ribs.

Answer 10

My widespread rub: 2 t salt; a million t paprika; a million/2 t onion powder; a million/2 t thyme; a million t black pepper; a million/4 to at least a million/2 t cayenne pepper; a million/2 t garlic powder. Rub on formerly baking or grilling, or on a rotisserie. My widespread bake-in sauce: a million c brown sugar; 2/3 c vinegar; a million/4 c Sprite or 7Up; 3T minced garlic, 2 T soy sauce; a million t black pepper. Pour over poultry & bake as ordinary, in the different case put in crock pot. one extra, in simple terms bake the poultry in a warm oven, in equivalent parts soy sauce & water--a exceptional flavor! solid on wings for appetizers, too.