Dark & Light Meat

Dark and light meat refer to different types of muscle tissue found in poultry, such as chicken or turkey. Light meat, like breast, is leaner, while dark meat, found in legs and thighs, contains more fat and connective tissue.

These meats are used in packaged foods to provide protein, flavor, and texture. They are commonly found in ready-to-eat meals like canned soups, stews, and frozen dinners.

Dark and light meat are whole food ingredients, not food additives, and are regulated by the FDA as food products. They are a source of protein and other nutrients. Dark meat typically contains more fat and iron than light meat. JECFA and EFSA do not evaluate whole food ingredients like meat for acceptable daily intake.