soul struggles with the decision, shall you follow Yoda or Palpatine? The YING OR THE

靈魂掙扎著決定，你是跟隨尤達還是帕爾帕丁？穎還是帕爾帕丁？

YANG?! WHAT TO DOOOO?!

楊？怎麼辦？

Meat eaters of the world are full of opinions on rare versus well done, lamb or mutton,

世界上吃肉的人對稀飯與熟食、羊肉與羊肉都有很多意見。

light versus dark. There are so many delicious choices! So when you're carving up a bird,

光與暗。有這麼多美味的選擇!所以當你'在雕刻一隻鳥的時候。

does science even care which meat is which? Why is meat that color in the first place?

科學甚至關心哪種肉是哪種肉嗎？為什麼肉本來就是那種顏色？

WHAT MEAT IS?!?

什麼是肉？

I'll use the turkey as an example, because it's far easier to see the meaty differences.

我'會以火雞為例，因為它'更容易看到肉質的差異。

Turkey breasts are made up of fast-twitch muscle fibers. They're made for short bursts

火雞的乳房是由快速抽搐的肌肉纖維組成的。他們'是為短時間的爆發

of energy and tire quickly; they become the white meat. The legs, on the other hand, are

的能量，而且很快就會疲憊，它們成為白肉。而腿，則是

slow-twitch muscles; they're used all the time, and can work for long periods.

緩慢抽動的肌肉；它們一直在使用，並且可以長時間工作。

When you're eating meat, you're eating these two muscle types. The color of meat is determined

當你'吃肉的時候，你就在吃這兩種肌肉。肉的顏色是決定

by the amount of myoglobin the muscle fibers have in them. You've probably heard of hemoglobin,

由肌肉纖維中的肌紅蛋白的數量。你'可能聽說過血紅蛋白。

it's a molecule on red blood cells that helps carry oxygen; myoglobin is the same molecule,

它'是紅血球上的分子，幫助攜帶氧氣；肌紅蛋白是相同的分子。

it's also known as "muscle hemoglobin."

它'也被稱為"肌肉血紅蛋白.&quot。

To determine how MUCH myoglobin, you have to consider what the muscles of the animal

要確定多少肌紅蛋白，你必須考慮動物的肌肉是什麼

are doing all day. Slow-twitch muscles that are used all the time need lots of oxygen

是做了一整天。一直使用的慢速抽搐肌肉需要大量的氧氣。

and therefore have lots of myoglobin. Example: cattle and pigs spend a lot of time standing

是以有很多的肌紅蛋白。例如：牛和豬站立時間長

and walking, so their meat is pink or red -- a rare steak has lots of myoglobin up in

和走動，所以他們的肉是粉紅色或紅色的 -- 一塊罕見的牛排有大量的肌紅蛋白在裡面。

there. Chickens and turkeys spend their time standing, and almost NO time flying around.

那裡。雞和火雞的時間都是站著，幾乎沒有時間飛來飛去。

Thus, their legs will be filled with fast-twitch muscles, (YOU SAY ABOVE THAT THEIR LEGS ARE

是以，他們的腿部會充滿了快速抽搐的肌肉，（你在上面說他們的腿是

SLOW-TWITCH…) because they're using them a lot. Their breasts and wings, though, kinda

SLOW-TWITCH......），因為他們&#39；使用他們很多。他們的胸部和翅膀，雖然，有點兒

weak fast-twitch muscles -- less myoglobin and therefore lighter in color.

快速抽動的肌肉薄弱--肌紅蛋白較少，是以顏色較淺。

Now ducks -- ducks fly and swim all the time! So duck breasts and wings and legs are all

現在的鴨子--鴨子一直在飛，一直在遊!所以鴨子的胸脯、翅膀和腿都是...

slow-twitch, dark muscles. Speaking of swimming, fish meat would be considered "darker" around

抽動緩慢，肌肉黝黑。說到游泳，魚肉會被認為是"黑"左右。

the tail or fins -- because those move the most. Ocean fish like tuna swim ALL the time,

尾巴或魚鰭 -- 因為那些移動最頻繁。像金槍魚這樣的海洋魚類一直在遊動。

so they're much darker than say, a catfish which slinks around slowly. Humans have a

所以他們'比說，鯰魚慢吞吞地溜達要黑得多。人類有一個

mix of the two depending if they're say, sprinters (fast-twitch) or distance runners (slow-twitch).

兩者的混合取決於如果他們'說，短跑運動員 (快速抽動) 或距離跑者 (慢抽動)。

I don't know why that would be helpful. I dunno... you know... you get really hungry.

我不知道為什麼會有幫助。我不知道... 你知道... 你真的餓了。

When you cook a fast-twitch muscle its myoglobin changes color depending on the temperature.

當你烹調快抽筋的肌肉時，它的肌紅蛋白會根據溫度而改變顏色。

As it undergoes a chemical change, the myoglobin can no longer hold oxygen, and the iron atoms

由於它發生了化學變化，肌紅蛋白不能再容納氧氣，而鐵原子

at the center of the protein's structure loses an electron. That chemical change forms a

在蛋白質結構的中心失去一個電子。這種化學變化形成了一個

hemichrome -- for the brown of medium cooked meat, and as heat rises more it becomes metmyoglobin…

七彩--為中熟肉的褐色，隨著熱度的升高，更多的是變成了玄色素......

which is a brownish-grey. White meat doesn't have the myoglobin concentration to color

是一種棕灰色。白肉不具有肌紅蛋白的濃度，以顏色

the meat, so it looks more translucent, and as it cooks, the muscle fibers, which are

肉，所以它看起來更半透明，當它煮熟後，肌肉纖維，這是

normally bound up in tight coils, uncoil -- or denature; the water leaks out and the meat

通常被緊緊地捆綁在一起，解卷--或者說變性；水漏出來，肉也就變了。

becomes an opaque white.

變成不透明的白色。

Because of the way the muscles are used, they're going to taste different when cooked. The

因為肌肉的使用方式，它們在烹飪時的味道會有所不同。的

white meat is thinner, less dense, and is more tender -- so it can be cooked more quickly.

白肉更薄，密度更低，更嫩，所以可以更快地煮熟。

The denser, darker meats take longer -- which is why white meat tends to come out more dry

密度大、顏色深的肉需要更長的時間--這就是為什麼白肉出來後往往更乾的原因。

at Thanksgiving. It's difficult! But when you fry a meat, the juice is held inside -- so

在感恩節。它'的困難!但是，當你煎肉時，汁液被保存在裡面 -- 所以

fried chicken breasts are still deeeelectible!

炸雞胸肉還是很好吃的!

When it comes to which is BETTER that's up to you. A study in the European Journal of

當談到哪個是更好的那'由你決定。在歐洲雜誌的一項研究。

Nutrition said taurine, found in dark poultry meat, could lower coronary heart disease in

營養學說，深色家禽肉中的牛磺酸可以降低冠心病在。

some women.

一些婦女。

All in all, white meat is lower in saturated fat but slathering gravy on the white to combat

總而言之，白肉的飽和脂肪含量較低，但在白肉上抹上肉汁，以對抗。

its dry texture… kind of scraps the benefits. Dark meat is higher in saturated fats, but

其乾燥的質地... 樣的廢止的好處。黑肉的飽和脂肪含量較高，但是... ...

contains a lot more vitamins as well as iron, zinc and other minerals!

含有更多的維生素以及鐵、鋅等礦物質!

So which do you prefer, white meat or dark?

那麼，白肉和黑肉你更喜歡哪個呢？