U.S. retailers are increasingly interested in dark meat chicken, according to a story in Supermarket news.
While white meat still retains an advantage, consumers are requesting more dark meat supplies, especially boneless and skinless chicken thighs.
Dark meats simply have more myoglobin proteins, which sends oxygen to the muscle cells. Muscles used more frequently, get to be dark. Chickens and turkeys generally have dark colored drumsticks and thighs because of walking around a lot.
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