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Re: White meat
Domesticated turkeys are so over bred that most can no longer fly, and
some lineages can't even walk without occasionally tripping forward.
Wild turkeys (Merriam, Eastern, Florida species, etc.) also have
oversized breasts, yet they still manage to fly up into trees to escape
predators. Their defensive senses, particularly eyesight, are about as
good as it can get. Wild turkeys can spot the movement of a hunter's
trigger finger at 50 yards and they can sprint into deep cover within the
blink of an eye.
In my part of the country, the major non-human predators of adult wild
turkeys are coyotes, bobcats, and mountain lions. Their young are
occassionally preyed on by hawks and eagles.
On Wed, 23 Nov 2005 14:04:59 -0800 "T. Michael Keesey" <firstname.lastname@example.org>
> On 11/23/05, David Marjanovic <email@example.com> wrote:
> > White meat is the one with few mitochondria. It can generate a lot
> of power
> > fast, but not over any extended periods of time. In large numbers
> > mitochondria -- respectively the cytochrome in their inner
> membranes --
> > produce the color of dark meat.
> That's interesting! I didn't know you could see mitochondria (or
> collective effect on coloration, anyway).
> Now, is the difference in taste between white and dark meat due to
> mitochondria? Do mitochondria have a taste?
> On 11/23/05, Phil Bigelow <firstname.lastname@example.org> wrote:
> > I'm a grouse hunter, and I can assure you that even a wild
> > umbellus_ has a pretty good "chest rack".
> I thought as much, but wasn't sure. Still, I'd wager that
> breeds are probably even better, um, "endowed".
> Mike Keesey
> The Dinosauricon: http://dino.lm.com
> Parry & Carney: http://parryandcarney.com