Black Laced. poultry meat. That's because there's another difference between white meat and dark meat, which is that dark meat contains more connective tissue than white meat. Just because dark and light meat chicken (and turkey) are basically equivalent nutritionally, that doesn't mean the same techniques are equally good for cooking them. Fully cooked poultry can look white, tan, or pink. With spoilage there can be a change in color—often a fading or darkening. Cooked chicken and turkey can vary in color. Raw poultry can vary from a bluish-white to yellow. Slaughtering older birds increases myoglobin content in the meat and selection of breeds for greater breast meat yield may be involved. As long as the internal temperature is 165 degrees, you're in the clear. It is well documented that the darker colour of leg/thigh meat is due to the larger amount of myoglobin and haem pigments, as well as a higher pH when compared to breast meat.

Lamb and Pork are classified as "red" meat along with beef and veal as they contain more myoglobin than chicken or fish, which is considered "white" meat. In addition to the color change, the meat or poultry will have an off odor, be sticky or tacky to the touch, or it may be slimy. If meat has developed these characteristics, it should not be used. Consumers typically purchase fresh meat products based upon their appearance and an attractive, bright colour is very often a consideration for the purchase.
With regard to consumer acceptability of poultry meat color, the tan color of cooked poultry meat is of particular relevance, and is dependent on assorted biochemical and processing factors such as, once again, the concentration and chemical state of the Mb, nitrosative reactions, irradiation, cooking temperature, storage, canning, processing additives, preslaughter conditions, and hemachromes, and … It is well documented that the darker colour of leg/thigh meat is due to the larger amount of myoglobin and haem pigments, as well as a higher pH when compared to breast meat. Color changes are normal for fresh product. Is there anything wrong with these green chickens?

When fresh pork is cooked, it becomes lighter in color, but it is still a red meat.

I know I've felt a little nervous about eating a chicken burger that is still pink, but it could still be safe. However, some chickens are found to have yellowish-green colour in their meat. not used; black-laced plumage is named after the red series colour instead: …