Which type of poultry meat typically contains more connective tissue due to the way the muscle is used?

Which type of poultry meat typically contains more connective tissue due to the way the muscle is used?

• A. White meat
• B. Dark meat
• C. Wing meat
• D. Breast meat

Answer: (B)

Muscles that are used more in daily activity develop more connective tissue, especially collagen, to withstand repeated movement. In poultry, the leg and thigh muscles are responsible for standing, walking, and supporting the body, so they accumulate more connective tissue and have more myoglobin, giving them a darker color. This higher connective tissue content means these muscles benefit from slower, longer cooking that allows the collagen to break down, keeping the meat moist and flavorful. White meat—from the breast and most of the wings—are used for quick bursts and therefore contain less connective tissue, resulting in a lighter color and a leaner, more tender profile when cooked quickly. Wing meat follows the same pattern as white meat. So, the type with more connective tissue due to how the muscle is used is the dark meat.

Muscles that are used more in daily activity develop more connective tissue, especially collagen, to withstand repeated movement. In poultry, the leg and thigh muscles are responsible for standing, walking, and supporting the body, so they accumulate more connective tissue and have more myoglobin, giving them a darker color. This higher connective tissue content means these muscles benefit from slower, longer cooking that allows the collagen to break down, keeping the meat moist and flavorful. White meat—from the breast and most of the wings—are used for quick bursts and therefore contain less connective tissue, resulting in a lighter color and a leaner, more tender profile when cooked quickly. Wing meat follows the same pattern as white meat. So, the type with more connective tissue due to how the muscle is used is the dark meat.