White and dark meat occurs in poultry based on different location in the body and different uses of muscles. Dark meat is found in the legs because legs are used to support their weight and movements. White meat is generally found in the breasts, which are used for quick or powerful movements. Birds such as geese or ducks have dark meat throughout their bodies because they are flight based birds, unlike chickens or turkeys that are ground based.
The chemical composition as well as the muscle usage are what account for the difference between dark and light meat. The chemicals glycogen and myoglobin affect the color.
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