A question that many people ask themselves when looking at the poultry section at the supermarket concerns the color of chicken meat, which can come in different shades, lighter and darker.
In the absence of reliable sources of information and above all not tending towards instrumentalization, the attitude and explanations that each consumer can have are the most disparate and constructed autonomously by each individual who will try to put together his personal information with more or less reliable and more or less shared deductions.
In fact, chicken meat, once plucked and the skin removed to provide it to consumers portioned into its various parts, can present itself in various shades, even significantly different. Shades that range from pale pink to intense yellow: the reasons are various, linked to biological, nutritional and processing factors.
Let’s see them in detail.
White muscles vs. dark muscles
The most significant difference in color comes from the type of muscle.
The chicken, like many birds, has distinct muscles that serve different functions:
- Light (or “white”) meat is found primarily in the breast and wings. These muscles are used for quick, short bursts of activity (such as a short flight or reacting to a startle) and contain less myoglobin (myoglobin is a protein that binds oxygen and gives meat its red/pink color). Because these muscles do not require a constant supply of oxygen for prolonged work, they have less myoglobin and appear lighter.
- Dark meat is found in the thighs and drumsticks. These muscles are used for prolonged, continuous activities, such as walking and standing. They require a constant supply of oxygen, so they are rich in myoglobin, which gives them a darker color and a more intense flavor.
Nutritional factors
Even the chicken’s diet can influence the color of the meat and fat:
- Dietary pigments: If a chicken is fed feed rich in natural pigments such as carotenoids (e.g. found in corn, grass or some specific additives), its fat and skin may take on a more yellowish hue. This is often the case with free-range or free-range chickens.
- Feed Type: A feed based on wheat, soybeans, or barley tends to produce lighter colored meat than a corn-based feed.
Chicken age and activity
- Age: Generally, younger chickens tend to have slightly lighter meat than older ones, although this difference is less marked than the distinction between white and dark meat.
- Activity Level: Chickens that are allowed to move more and exercise their muscles more (such as free-range chickens) may have slightly darker, more stringy meat, especially in the thighs and drumsticks, due to greater muscle development and potentially higher myoglobin content.
Processing and conservation
Even after slaughter, some factors can influence the color:
- Oxygenation level: Exposure to air (oxygenation) can alter the color of meat. For example, meat that is initially darker may lighten slightly on the surface when exposed to air, while well-packaged vacuum-packed meat will retain its original color longer.
- Freezing/thawing: The freezing and thawing process can sometimes slightly alter the color appearance, sometimes making it a little paler due to the loss of liquids.
In short, the color of chicken meat is not necessarily an indicator of its freshness or quality, but rather a reflection of its biology, diet, and how it was raised and processed.
Both types of meat (light and dark) are safe to consume and each offers slightly different nutritional profiles and culinary characteristics that only the consumption habits and organoleptic sensations of each person can be perceived and described as different, better, etc.. and yet always according to very personal criteria.
The organoleptic differences between chicken meat of different nuances
Especially between light meat and dark meat the organoleptic differences are real and perceptible, and are not just a question of individual perception. These aspects are linked to the biochemical composition and structure of the muscles. However, each person has different preferences and tastes.
Here are the main organoleptic differences that can be noticed:
Taste
- Light meat (breast, wings): tends to have a more delicate and neutral flavor. This is due to the lower myoglobin and fat content, and the fact that these muscles are less “worked” (used for short, quick bursts). It lends itself well to being seasoned with spices and herbs that enrich its flavor, since it does not cover the added flavors.
- Dark meat (legs, drumsticks): Has a more intense, robust and slightly “meatier” flavor. This comes from the higher myoglobin content, which contributes to the umami flavor (see note *), and also from a slightly higher intramuscular fat and connective tissue content. It is often preferred for dishes that require a more robust flavor, such as stews, roasts or grilled preparations.
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* NOTE ON THE MEANING OF “UMAMI”
To clearly define the umami flavor, one could say that it is the “fifth basic flavor”, distinct from sweet, salty, sour and bitter.
Its main features are:
- “Broth” or “Meaty” Flavor – Often described as a rich, savory, deep, and satisfying flavor, reminiscent of beef broth, dried mushrooms, ripe tomato, or aged cheese.
- Feeling of fullness – Contributes to a feeling of roundness and completeness in the mouth, making food more satisfying.
- Long lasting – Unlike other flavors that fade quickly, umami tends to linger on the palate for a longer period.
- Stimulation of salivation – Promotes the production of saliva, which in turn amplifies the perception of taste.
- Key Ingredients – It is mainly associated with the presence of monosodium glutamate (MSG), but also other nucleotides such as inosinate and guanylate, which are naturally found in protein-rich and fermented foods.
In summary, umami can be defined as a savory, tasty, deep flavor that adds richness and fullness to food, typical of foods such as broth, aged cheeses, and mushrooms.
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Texture
- Light meat is generally more tender and soft. Breast muscles have less connective tissue and thinner muscle fibers, making them easier to chew and less “stringy.” However, they can become dry if overcooked, due to their low fat content.
- Dark meat tends to be firmer, juicier, and slightly more fibrous. Its higher fat and connective tissue content (which melts during cooking, contributing to juiciness) makes it less likely to dry out and more resistant to chewing than breast meat.
Juiciness
- As mentioned, light meat can be drier if not cooked properly, given its low fat content.
- Dark meat is inherently juicier due to its higher fat content and the way the connective tissue breaks down during cooking, releasing moisture. This makes it more “forgiving” to cook.
Appearance (in addition to color)
Although not strictly organoleptic in terms of taste/smell/touch, the visual aspect greatly influences perception:
- The light meat has a finer and more uniform grain.
- Dark meat may show a coarser texture and more marbling of fat.
What are these differences due to?
As mentioned above, these differences can be attributed to key biological factors:
- Myoglobin: The protein that binds oxygen. More myoglobin = darker color, stronger flavor.
- Intramuscular fat: Dark meat has more of it, contributing to juiciness and flavor.
- Muscle fiber type: The chest muscles are primarily fast-twitch fibers (used for sprinting), while the thigh muscles are slow-twitch (for prolonged activity), with different implications for structure and consistency.
- Connective tissue: Found in higher quantities in dark meat, it results in a firmer texture and contributes to juiciness.
- Diet and activity: Chickens with access to the outdoors and a more varied diet (rich in carotenoids, for example) may have yellower meat, and especially fat, and a more pronounced flavor due to greater muscle activity.
To be more precise and to answer fully to the various statements that circulate when you are at the table, tasting chicken meats prepared in various ways, we can say that to the “questions attributable to the senses of each person” are added scientific and biochemical bases that explain these organoleptic differences, which are generally recognized and appreciated in the kitchen. It is also the reason why chefs and cooks choose different parts of the chicken for different preparations, to best enhance their characteristics.
