White meat contains less syoglobin than red meat. Red meat contains more (slow-twitch / fast-twitch) muscles than white meat does.

Question

Jaqueline Stout

Biology

7 October, 13:00

White meat contains less syoglobin than red meat. Red meat contains more (slow-twitch / fast-twitch) muscles than white meat does.

+1

Answers (1)

Know the Answer?

Leia Garrett · Answer 1

Slow-twitch

Explanation:

Red meat is rich in slow-twitch muscle fibers. The slow-twitch muscle fibers are rich in myoglobin and blood capillaries. They also have many large mitochondria to generate ATP by aerobic respiration.

These fibers are slow-twitch fibers as the ATPase in myosin head carries out the hydrolysis of ATP at a slower rate causing a slower contraction cycle.

Slow-twitch fibers appear red due to a large amount of myoglobin and a rich network of blood vessels. They are capable of prolonged contractions and are fatigue resistant.