Meat Color and Taste

Chicken has muscle tissue of varying color; there is dark meat on the thighs and legs and white meat on the breasts and wings. To understand why this is and what it has to do with cooking, it is important to learn a little about muscles and how they work. Myoglobin is the protein responsible for these color differences in meat. Myoglobin helps store and carry oxygen to muscles for use during periods of high activity, such as running or flying. Like hemoglobin in the human body, myoglobin makes blood cells, and the muscles through which they circulate appear red or dark. Less active muscles receive less myoglobin and tend to be paler than more active ones.