Poultry Judging Practice Test

What gives meat in the thigh and drumstick its characteristic dark color?

1. Hemoglobin

2. Myoglobin

3. Collagen

4. Keratin

The correct answer is: Myoglobin

The characteristic dark color of meat in the thigh and drumstick is primarily due to the presence of myoglobin. Myoglobin is a protein found in muscle tissues that binds and stores oxygen, which is crucial for muscle metabolism, especially in muscles that are used frequently or for sustained activity, like those in the legs of birds. Unlike hemoglobin, which is found in the blood and carries oxygen throughout the body, myoglobin is specific to muscle tissues and tends to accumulate in muscles that require more endurance, such as the thigh and drumstick, as these muscles are used for walking and running. This results in a darker color compared to muscles that are used less frequently, like those in the breast. Collagen, while present in muscle tissues and contributing to the texture and juiciness of cooked meat, does not influence color. Keratin is a protein found in feathers, skin, and other structural components, but it is not involved in the pigmentation of muscle tissue. Thus, the dark color in the thigh and drumstick is distinctly attributed to the myoglobin content in these muscles.