Dark meat from poultry's characteristics, its color, low plasticity and high fat content, are caused by myoglobin, a pigmented chemical compound found in muscle tissue that undergoes frequent use.
Dark meat from poultry's characteristics are caused by myoglobin, a pigmented chemical compound found in muscle tissue. This muscle tissue undergoes frequent use. Dark meat from poultry's characteristics were its color. Dark meat from poultry's characteristics were low plasticity. Dark meat from poultry's characteristics were high fat content.