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RE: All About Muscles - Part 1: Types
skeletal muscles are the largest single component of our body weight, making up 40% of our mass
Interesting! I think if asked I would've said it's the bones. Well, close enough!
Also, these are the muscles, I assume, that make deboning chicken meat such a nuisance? 😠
Type I muscle fibers are also often classified as red-muscles because their good blood supply gives them a red appearance.
Red meat? Yummy!
Because they don't rely on oxygen to work, type IIb muscle fibers don't have very good blood supplies, and are lighter in appearance, earning them the name white-muscle.
Healthy meat? Yuck!
Haha, this classification of 'red' and 'white' muscle/ meat is quite human-specific. It sort of translates to other animals (for example, chicken muscles are closer to our Type IIb than to type I) but it's not spot on...
Bones are actually surprisingly light! Think of a dried up chicken bone, vs the same amount of breast! A lot of weight is lost in driying true, but most bones are relatively hollow and full of a sponge like mesh which reducs weight!
True, never thought of it that way, even though I know from experience cooking that bones are actually often relatively light, especially if you remove the (tasty) marrow.