Animals with sedentary lives do not need a lot of endurance, so their muscles contain lower levels of myoglobin-rich fibers. This results in the meat from these species being a faint red or pinkish color. Most pork cuts of meat are good examples of this. As the need for endurance increases in an animal, the muscle fibers take on a dark red or purplish hue from the increased levels of myoglobin in them.
All muscles aren’t the same as you might imagine. Every muscle in an animal’s body is specialized to handle the particular demand placed on it. For example, swift movements require muscle fibers that can contract quickly, whereas chewing, breathing, writing, etc. require slowly contracting muscle fibers.
Slow-twitch muscle fibers contain large amounts of myoglobin to keep up with the demand for long enduring tasks. This makes them dark with a red and purplish hue.
Fast-twitch muscle fibers do brief bursts requiring only small amounts of oxygen. These will generally be paler in color from the lack of oxygen-supplying myoglobin.
If you are curious to know what human meat tastes like, most people that have eaten it say it tastes similar to pork. I don’t want to get too gory here, but you can click on the link above if you really want to read about this more.
- The heart is the only muscle that never tires out.
- It takes about 200 muscles to take one step.
- It takes about half as long to gain muscle than it does to lose it.
- It takes 43 muscles to frown and only 17 muscles to smile.
- Muscle weighs more than fat.