What makes turkey meat dark

Just make sure to keep the sauce packed in an airtight glass or plastic container. Chocolate — Chocolate's high sugar and low moisture content makes it unlikely to have any bacterial growth and spoil. However, over time, a white film can appear on it. It's not mold, just sugar or fat rising to the surface. It's known as blooming, and it doesn't affect the taste.

To avoid this, though, keep your chocolate tightly sealed and stored in a cool, dry place. Properly stored, it will be able to satisfy any cravings for about 16 months. Condiments — The dreaded condiment shelf, filled with a half-used bottle of ketchup, crusty mustard and a sad mayo jar from last summer, is so often forgotten.

But before you toss, remember that condiments are some of the longest-lasting players in the fridge. The dates on the bottles are really more "best buy" dates, not expiration dates, and the products are usually good for several months after the date. Once opened, most mayo is good two to three months after the "best by" date; ketchup keeps its flavor for about six months in the fridge; and mustard and pickles are good for up to a year!

Salad dressings last about six to nine months. And that jar of salsa that you couldn't finish? It can last about a month in the fridge, but you want to make sure to actually finish it by the best by date on the bottle. Tuna salad — Ever make some tuna salad for lunch but then have leftovers? Not to worry, you can have it again for lunch in the next three to five days, as long as it's kept refrigerated. Don't let mayonnaise-based salads such as tuna, potato or macaroni salad sit out at room temperature for more than two hours.

Otherwise, it is likely to start growing bacteria. Keep these salads refrigerated, and you'll have lunch for the week! Cake — Cake is the present that keeps on giving after any office birthday party.

But just how long is the half-eaten cake still edible? The big factor here is frosting. If the frosting or filling is dairy-based, it has to go immediately into the fridge. But otherwise, it's good to stay out for a day or two. Make sure to wrap it up in plastic or foil to ensure that it stays moist. If you put it in the fridge, you can make it last a week.

And if you want to keep snacking for the next two to four months, cut it up and put it in the freezer.

Eggs — Ever wake up, start working on breakfast and then notice that your carton of eggs is a week past its date? Fear no more. In fact, that date is just a suggested best-by date. Those eggs are good for three to five weeks after that date, as long as they are refrigerated. It's best to keep them in their cartons in the middle of the fridge.

Hard-boiled eggs stay good for about a week. Light meat lovers claim dark meat is greasy; dark meat devotees complain that light meat is dry and lacks flavor. Few meat eaters are ambivalent on the matter. But why do these different types of meat exist, and what underlies these differences? As a muscle physiologist, I can tell you it comes down to the metabolic and functional differences between various types of muscle.

Consider how turkeys move. Have you ever seen a flock of turkeys fly by? Of course not! If a turkey is threatened, it can take flight for brief periods in an attempt to escape. But these birds spend most of their time standing and walking.

These activities -- walking and standing versus brief, panicked flight -- are quite different. They're supported by different kinds of muscles geared to these different functions, and you can see those differences on your dinner plate. Read More. Myoglobin latches onto oxygen and squirrels it away in muscles until the muscles become tired. Muscles that are used more regularly contain more myoglobin. Turkeys use their legs continuously, which is why thighs and drumsticks are dark meat.

Their well-rested breasts become our white meat. Now that you understand how turkey meat color works, you can investigate why a big turkey dinner makes you sleepy. There are several Thanksgiving chemistry experiments you can try to learn more about the science of the holiday. Actively scan device characteristics for identification.

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