Serious question

[Spooled]

I was just eating lunch and I have a weird question. Where do light meat and dark meat meet? This isnt a trick question, and its not a joke. I really curious. I was wondering why you never see any overlap, like from a miscalculated cut. They have to intersect somewhere in the turkey. The thigh and wing are right next to the breast and there is a distinct difference in the meat, yet have you ever seen a piece of turkey meat that was part light and part dark?

Something to think about<O</O

 

[goku4658]

cue hilarity

 

[vindication]

it's deep philosophical questions like this one and others like this that plagues mankind today. Once we answer these questions the world will be a better place.

 

[Spooled]

The worst part is that I'm being serious. I know it sounds stupid, but I don't have the time or patience to dissect a turkey.

 

[goku4658]

Don't say you don't have the time. Cuz you would have if you went back in time with a time machine. So basically what you're really saying is you're too stupid and lazy to build yourself a time machine.

pathetic

 

[Spooled]

Actually, I ordered one off the internet, but it proved to be too painful.

 

[computerGeek]

its different muscle tissue. all muscle attaches to ligamanets. There is no BLEND in tissue because all muscles start and stop at the ligaments!

Now you can finally sleep!

 

[Natey]

The dark meat is from the butthole area.

 

[AndrewF150]

There really is an easy answer the the question.

What determines how dark meat gets is based on how much that muscle is used. Example: Chicken breast...just sits there...doesn't move much at all so it is a light meat, the muscle isn't strained so the chickens protiens don't have to do much repair there.

Now the legs and wings are used a lot in the bird. The muscle is streched torn....it gets worked. So the birds body moves protiens to those areas along with blood to fix the "damage". The birds muscle grow and repair the same way our muscles do, via ripping and tearing and than repairing to be stronger.

So to answer the question, you really don't see a lot of over lap because there isn't much of the muscle overlap. The leg/thigh muscles movement doesn't really effect a whole lot the rest of the birds muscle movement, so the rest of the meat really doesn't darken...although if you look closley you can see some over lap where hip meets bird.

 

[Velocifero]

its different muscle tissue. all muscle attaches to ligamanets. There is no BLEND in tissue because all muscles start and stop at the ligaments!

Now you can finally sleep!

to add to his intelligence... muscles are also wrapped in a facia of tissue specializing those muscles for distinct functions. this allows muscles to lie in close proximity and not catch or interupt another muscles function. So therefore one bunch of muscle fibers is completely seperated from another and they could be different colors if they wanted and there would be no blending of said colors. plus i think the colors come from fat content and also muscle type (cardiac, skeletal, or smooth) and striation/ band length. any more questions pm me.

 

[Gbourdon]

I like sandwiches. They are my favorite food.

 

[Velocifero]

There really is an easy answer the the question.

What determines how dark meat gets is based on how much that muscle is used. Example: Chicken breast...just sits there...doesn't move much at all so it is a light meat, the muscle isn't strained so the chickens protiens don't have to do much repair there.

Now the legs and wings are used a lot in the bird. The muscle is streched torn....it gets worked. So the birds body moves protiens to those areas along with blood to fix the "damage". The birds muscle grow and repair the same way our muscles do, via ripping and tearing and than repairing to be stronger.

So to answer the question, you really don't see a lot of over lap because there isn't much of the muscle overlap. The leg/thigh muscles movement doesn't really effect a whole lot the rest of the birds muscle movement, so the rest of the meat really doesn't darken...although if you look closley you can see some over lap where hip meets bird.

muscle grows when protein fills these voids caused by tears, the breast is the largest muscle of that specimen, and plays a heavy role in the pecking motion they use to get food from the ground. their wings are their least used muscle, only used to intimidate enemies, and this meat is quite dark.

 

[computerGeek]

Are you being a smart ass!!!!!! You can just call mine Cliff's notes of what you said!!!!!

to add to his intelligence... muscles are also wrapped in a facia of tissue specializing those muscles for distinct functions. this allows muscles to lie in close proximity and not catch or interupt another muscles function. So therefore one bunch of muscle fibers is completely seperated from another and they could be different colors if they wanted and there would be no blending of said colors. plus i think the colors come from fat content and also muscle type (cardiac, skeletal, or smooth) and striation/ band length. any more questions pm me.

 

[Velocifero]

no smart ass, just adding out of my ass

 

[SciFiMan]

Actually, I ordered one off the internet, but it proved to be too painful.

Must have been the eBay one. I've heard those models often cause discomfort on the return journey. With stuff like that you should always buy from a reputable dealer, and get the extended warranty if you plan to go ahead in time.

 

[AndrewF150]

muscle grows when protein fills these voids caused by tears, the breast is the largest muscle of that specimen, and plays a heavy role in the pecking motion they use to get food from the ground. their wings are their least used muscle, only used to intimidate enemies, and this meat is quite dark.

Yes I know muscle's grow when proteins fill the void...however I didn't know the bird used its titties to peck at things. I stand corrected my bird minded friend.

 

[seatbackfurther]

Actually, I ordered one off the internet, but it proved to be too painful.

Did you forget to put in the crystals?

 

[Spooled]

its different muscle tissue. all muscle attaches to ligamanets. There is no BLEND in tissue because all muscles start and stop at the ligaments!

Now you can finally sleep!

Ha, funny thing is that I thought about that not too long after I posted the second time. Wasn't thinking (from lack of sleep, just not about this!).

Any way, I started asking other people to see what they'd say, and everyone went into complex explainations about slow-twitch/fast-twitch muscle tissues, and how turkeys vary from ducks by where these muscles are. In the end, Geek nailed it.

 

[Velocifero]

Thank-you, but i was just talking out of my ass, sounded good though didn't it? What i said is true but i don't know if it has anything what so ever to do with the color of the meat.

Yes I know muscle's grow when proteins fill the void...however I didn't know the bird used its titties to peck at things. I stand corrected my bird minded friend.

 

[computerGeek]

they don't call me Geek for nuttin'!!!!!!!!!!!!!!!!!!