When someone is seen eating a mouthful of delicious laal maas, the first thing that may come to mind is, “Is it healthy?” Dark meats, such as Mutton, are notorious for causing coronary problems. On the other hand, Chicken is a healthy protein alternative. Meat is a mixture of muscle fibers and muscle.
Make it easier
Red and white muscle fibers are the two most common types in animals. Dark meat is dark because of a protein known as myoglobin, which increases blood and oxygen flow to muscles to perform their function. Myoglobin is high in these cuts of meat because birds and chickens usually stand on their legs. Myoglobin is what gives meat its color.
White muscle fibers have fewer capillaries, which makes them appear lighter in color.
This protein is usually lean, and it has a pale, almost white color with a slight pink hue. It appears practically colorless when cooked without seasoning. The tenderloin and the breast tenders are white cuts. White meat includes turkey.
The color of this cut is red because it contains a lot of myoglobin. The red color tends to turn brown when cooked. The dark amounts include the thigh, drumstick (the legs of a bird), pork, beef, and lamb. Leg meat contains more fat than white meat because it is composed of many muscles and fibers.
Myoglobin: More information
The muscles’ iron-containing protein, myoglobin, stores oxygen for rapid use. This is beneficial for different muscles, which are used to perform various functions. Different muscles have different metabolic rates.
When an animal stands or walks for a prolonged period, dark cuts like drumsticks or thighs are made. White cuts, such as the tenderloin, breast tenders, and wings, are used for short periods of time when energy is required to flap wings.
Both Chicken and turkey have dark or white meat. Duck meat is only dark because the ducks have to use their muscles for a very long time in order to fly.
Let’s compare the health benefits of meat and fish.
How dark could we go?
Even though dark meat is high in calories and fat, it can be a good source of protein if it’s trimmed. These meats are rich in healthy fats, as well as other nutrients like iron, zinc and riboflavin.
Dark meat contains more iron due to its type of muscle and yes (hold your breath), it also has more calories and fat.
White and dark meats of Chicken are both excellent sources of a nutrient-rich protein that promotes good health.
All cuts of Chicken are good sources of protein, as they contain vitamins B6, B12, and biotin. Boneless and skinless breasts have less calories.
It is important to note that fat found in dark meat between the muscles of the leg can be easily removed.
Skin is usually where the fat in Chicken hides. Boneless, skinless thighs and breasts (even the dark meat) are almost as lean as skinless thighs. Drumsticks, wings, and other pieces with skin have a higher fat content.
Your personal preference will always win out when it comes to taste. As many flavor compounds can be dissolved in fat, dark meat has a strong flavor. Dark meat tends to be juicier, and gravy creamier due to the fat content.
The flavor of white meat is milder. This meat is versatile, but it needs to be seasoned. Avoid overcooking, as these cuts will dry quickly.
Dark meat is often considered to be softer and more delicious due to its higher fat content. White meat is milder.
To prevent the meat from drying out, it is best to cook chicken breasts or other white meat cuts in a sauce, broth or stew. Dark meat can be roasted, baked, grilled, or pan-fried without losing its flavor.
Red meats are high in fat, sodium, and cholesterol. These factors can increase your risk of heart disease, cancer, and diabetes. High sodium levels in red meats may also lead to high blood tension.
Balance is the key. If you don’t follow any certain diet, enjoy ghost dum biryani, laal maas, or galouti kebab but all in moderation