![]() ![]() ![]() Mitochondria also require oxygen in order to function. Because of its higher muscle fat content, some people may perceive dark muscle as greasy, while others deem it delicious. It’s the mitochondria that lend dark meat one of its distinguishing (disgusting?) characteristics. The mitochondria are like factories that manufacture ATP. In this case, because lots of ATP must be produced over extended periods of time, the muscle cells rely on their organelles called mitochondria. The muscles’ metabolism must be able to support them throughout their long, sustained activities. Cells don’t need a job to earn this cash they simply produce it. ![]() Think of ATP as a cell’s energy currency for performing a given function. They are also called oxidative muscles, which refers to how they produce adenosine triphosphate, abbreviated as ATP. Muscle physiologists call these sorts of muscles slow twitch or type I muscles. This type of meat comes from muscles that get lots of use as turkeys spend their time walking around being turkeys. Deliciously dark or grotesquely greasy? Andrii Ridnyi/ What makes dark meat dark?Ĭonsider first the dark meat, which is found largely in the legs. ![]()
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