Poultry Judging Practice Test

The correct choice is myoglobin, which is the protein responsible for the dark color of thigh and drumstick meat in poultry. Myoglobin functions similarly to hemoglobin but is specifically found in muscle tissue, where it binds to oxygen and stores it for use during periods of intense or prolonged activity. The higher concentration of myoglobin in the muscles that are used more frequently, such as those in the legs (thighs and drumsticks), results in a darker color compared to breast meat.

In contrast, hemoglobin is primarily found in blood and is not involved in determining the meat color in poultry. Collagen, while important for meat texture and tenderness, does not influence color; it contributes to the structural properties of meat rather than its pigment. Chlorophyll, a pigment found in plants, is not present in poultry meat and therefore has no relevance to the color of the meat.