Why do chickens and turkeys have white meat? Why not all red meat, like ducks?
—William Muha, Woodbridge, Va. Muscles with white meat are less active than muscles with red meat. Chickens and turkeys are birds, but they spend most of their time on the ground. Their breasts and wings are composed of “fast-twitch” muscle, which is used for brief bursts of energy. This kind of muscle fiber tires quickly. Thighs and legs have “slow-twitch” muscle, which is needed for standing or walking for long periods. It has more endurance. Ducks have all red meat because their breast and wing muscles are in use much more often. In contrast, fish—which make sudden darting movements—have mostly white meat.
