Why is chicken meat darker on the legs?

The darker color of chicken legs compared to the breast meat is due to myoglobin, a protein that stores oxygen in muscle tissue.

Here's why:

* Leg Muscles Work Harder: Chicken legs are used for walking and running, making them more active and requiring more oxygen.

* More Myoglobin: To meet this oxygen demand, the leg muscles contain more myoglobin.

* Myoglobin's Color: Myoglobin is a red-pigmented protein, giving the chicken legs their darker hue.

In contrast, the breast muscles are primarily used for flying (which chickens don't do much of anymore) and are less active. They require less oxygen, therefore contain less myoglobin, resulting in lighter-colored meat.

In summary: The difference in color between chicken breast and legs is a result of the different muscle types and their respective oxygen requirements.