Which statement about dark meat compared with light meat is accurate?

Which statement about dark meat compared with light meat is accurate?

• A. Dark meat cooks faster
• B. Dark meat contains more fat and connective tissue and cooks longer
• C. Dark meat is drier
• D. Dark meat has less flavor

Answer: (B)

Dark meat contains more fat and connective tissue and cooks longer. The higher fat content helps keep it moist during cooking, and the greater amount of connective tissue (collagen) needs longer, slower heat to soften. When collagen breaks down into gelatin, the meat becomes tender and juicy, which is why dark meat can be cooked longer or using methods like braising or roasting at moderate heat. This combination also tends to enhance flavor, since fat carries flavor more than lean meat and the muscle fibers contribute more savory notes. By contrast, light meat is leaner with less connective tissue, so it dries out more easily if cooked too long and doesn’t develop the same depth of flavor. That’s why the statement about dark meat being richer in fat and connective tissue and requiring longer cooking is the best fit.

Dark meat contains more fat and connective tissue and cooks longer. The higher fat content helps keep it moist during cooking, and the greater amount of connective tissue (collagen) needs longer, slower heat to soften. When collagen breaks down into gelatin, the meat becomes tender and juicy, which is why dark meat can be cooked longer or using methods like braising or roasting at moderate heat. This combination also tends to enhance flavor, since fat carries flavor more than lean meat and the muscle fibers contribute more savory notes. By contrast, light meat is leaner with less connective tissue, so it dries out more easily if cooked too long and doesn’t develop the same depth of flavor. That’s why the statement about dark meat being richer in fat and connective tissue and requiring longer cooking is the best fit.