Poultry Judging Practice Test

Which protein gives meat in the thigh and drumstick their characteristic dark color?

1. Hemoglobin

2. Myoglobin

3. Collagen

4. Creatinine

The correct answer is: Myoglobin

The characteristic dark color of meat found in the thigh and drumstick of poultry is primarily due to myoglobin. Myoglobin is a protein that is found in muscle tissues and is responsible for oxygen storage and transport. It has a higher affinity for oxygen than hemoglobin, which is primarily found in blood. This protein is particularly abundant in muscles that are used for sustained activities, such as walking and running. Since the thigh and drumstick muscles are more frequently used, they contain more myoglobin, resulting in a darker color compared to breast meat, which has less myoglobin because it is used for short bursts of activity. Hemoglobin, while also a protein involved in oxygen transport, is present in blood and does not contribute to the color of the muscle tissue itself. Collagen, another protein, is related to the connective tissue and contributes to the tenderness and texture of the meat rather than its color. Creatinine is a waste product from muscle metabolism and does not play a role in the color of meat. Therefore, myoglobin is the key protein responsible for the dark coloration observed in the thigh and drumstick of poultry.