Dark or brown meat is better

  • chicken legs, thighs
  • duck breast
  • red meat
  • cold water fish

Pale or white meat is not as good

  • chicken breast, wings


  • dark color means more red blood cells
  • more red blood cells means more oxygen
  • dark muscles have more strength and energy
  • energy, stamina and strength is all about oxygen
  • oxygen give a more active life

Dark or brown meat

  • animals that can:
    • fly
    • run
    • swim
    • exercise
    • work hard
    • have stamina
    • recover easily
  • exception
  • oxygen is more efficient at cold temperatures
    • cold water fish
      • requrie less red blood cells
      • look like white meat
      • but are highly oxygenated
      • muscles that work like dark meat
      • pale but highly oxygenated
  • ice an injury quickly to increase oxygen

Pale or white meat

  • animals that:
    • tire easy
    • no speed
    • no strength
    • no stamina
    • difficult recovery
    • always exhausted
    • chickens cannot fly
  • pale meat is low energy

When sick:

  • pale
  • weak
  • exhausted
  • low oxygen
  • hard to recover
  • not feeling well

Temperature affects oxygen

  • Sleep better in a cool room, breathe easy
  • Cool or ice sports injury, releases oxygen
  • Cold water fish have improved oxygen performance
  • Hot weather zaps our energy, low oxygen exhaustion
  • Fever reduces oxygen delivery

Exercise needs oxygen, increased breathing

  • White meat animals have low energy, low strength
  • Animals that swim, work, fly: red meat or cold environment
  • Animals that hold their breath, whale, porous, dolphin, otters
  • High level heme: iron, histidine, hemoglobin, myoglobin, pigments
  • Heme can store oxygen

Pigment characteristics

  1. a metal ion
  2. red <erythros> iron
  3. white <leukos> zinc
  4. iodine, purple rich colors
  5. magnesium, deep green plants
  6. metal held by a protein
  7. metalloprotein
  8. histidine, a residue of, tyrosine
  9. histidine, azole ring
  10. tyrosine, benzyl ring
  11. azole, often the ring of histidine
  12. aza, nitrogen in a ring of carbon
  13. amine, nitrogen at the edge of a molecule based on carbon
    1. Erythros-red
    2. Leukos-white


  • simple proteins
  • insoluble in plain water
  • soluble in moderate salt water; blood, milk, muscles
  • heat causes globulin to clump or coagulate when too hot
  • elevated temperature; fever, hot weather; less globulin ability


  • protein [globin] with iron


  • closely related to hemoglobin
  • heme transports oxygen
  • Heme passes oxygen to myo
  • Oxygen stores keep cold nerves alive
  • people in freezing water for hours can still be alive
  • myoglobin, hemoglobin can hold / store oxygen
  • histidine, zinc, iron are key components