Chicken is loved by people of all ages! It is one of the most accessible sources of protein and plays an important role in nutrition through the stages of life.
Reines Well-raised Chicken helps you to learn about the different cuts of chicken and explore the best uses for each type. When it comes to white and red chicken meat, we refer to muscles with different uses and types of metabolism.
White meat
White meat, found in the breasts, breast tenders, and wings, contains only about 10% red fibers. White meat cuts come from muscles that metabolize energy with less oxygen and are required to perform short bursts of energy, like flapping their wings. They have less Myoglobin and are lighter in color. White meat has more B vitamins, specifically Niacin (Vitamin B-3) and Pyridoxine (Vitamin B-6). The white meat chicken part is lean and mild in flavor and dries out easily if overcooked.
Dark meat
Dark meat cuts are the drumstick and thigh muscles that are used for holding the animal up and walking. These muscles use more oxygen and have more iron held in a protein called Myoglobin, which gives it a darker color. They need to work for long, sustained periods of time and contain around 50% red fibers. It also contains higher levels of Zinc, Iron, and Vitamin C. The dark chicken meat is more flavourful and juicy and can be cooked longer.
Dark meat has a higher fat content than light meat—almost 3 extra grams of fat per 100 grams of meat and more than twice the amount of saturated fat.
The bottom line? White meat might be a better choice for those following a low-fat, heart-healthy diet, eating both white and dark meat will ensure you’re getting the full range of flavors and nutrients that chicken has to offer. Nowadays a lot of essential antibiotics are employed during poultry production in several countries; Check out https://www.intechopen.com/chapters/62553. Contact us at Reines.co.in to get the best chicken raised without antibiotics.
