meat, and why do the two kinds of meat taste
different? Why is veal pale and delicate, beef
red and robust? The key is the muscle fiber.
There are several different kinds of muscle
fiber, each designed for a particular kind of
work, and each with its own color and flavor.
White and Red Fibers Animals move in two
basic ways. They move suddenly, rapidly, and
briefly, for example when a startled pheasant
explodes into the air and lands a few hundred
yards away. And they move deliberately and
persistently, for example when the same
pheasant supports its body weight on its legs
as it stands and walks; or a steer stands and
chews its cud. There are two basic kinds of
muscle fibers that execute these movements,
the white fibers of pheasant and chicken
breasts, and the red fibers of bird and steer
legs. The two types differ in many
biochemical details, but the most significant
difference is the energy supply each uses.