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Oxygen rich, slow muscles are iron-laden red-pigmented myoglobin supplied and therefore dark meat. Legs and thighs are dark meat on a chicken because it uses its legs 95 percent of the time.

Fast-contraction muscle fibres' like the breast don't require as much oxygen, therefore lack myoglobin. These use glycogen (a carbohydrate) for fuel. In the absence of myoglobin, the muscles are "white".

Chicken breast is white meat. Everything else is dark meat.

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