Dark meat refers to the meat obtained from the legs and thighs of poultry, such as chicken or turkey. It is darker in color compared to white meat due to a higher concentration of myoglobin, a protein that stores oxygen in muscle cells. Dark meat has a richer flavor and juicier texture than white meat, and it tends to be more tender and flavorful when cooked. It is commonly used in a variety of recipes, including stews, casseroles, and grilled or roasted dishes, adding depth of flavor and moisture to the dish.

What is "dark meat"?

Ορισμός και σημασία του "dark meat"στα αγγλικά

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