Editing Poultry (section)

===Cuts of poultry===
[[File:MIN Rungis volaille.jpg|thumb|In the poultry pavilion of the [[Marché d'Intérêt National de Rungis|Rungis International Market]], France]]
Poultry is available fresh or frozen, as whole birds or as joints (cuts), bone-in or deboned, seasoned in various ways, raw or ready cooked.<ref name=FeedCo/> The meatiest parts of a bird are the [[flight]] [[muscle]]s on its chest, called "breast" meat, and the [[walking]] muscles on the [[leg (anatomy)|leg]]s, called the "thigh" and "drumstick". The wings are also eaten ([[Buffalo wing]]s are a popular example in the United States) and may be split into three segments, the meatier "drumette", the "wingette" (also called the "flat"), and the wing tip (also called the "flapper").<ref name=FeedCo>{{cite web |url=http://www.feedcousa.com/poultrymeatcuts.htm |title=Poultry meat cuts |publisher=FeedCo USA |access-date=March 1, 2014 |archive-url=https://web.archive.org/web/20130430031413/http://www.feedcousa.com/poultrymeatcuts.htm |archive-date=April 30, 2013 |url-status=dead |df=mdy-all }}</ref><ref>{{cite web |url=http://www.chow.com/food-news/105062/america-youre-getting-two-thirds-of-the-chicken-wing/ |title=America, You're Getting Two-Thirds of the Hot Wing |access-date=April 3, 2014 |archive-date=September 7, 2015 |archive-url=https://web.archive.org/web/20150907193642/http://www.chow.com/food-news/105062/america-youre-getting-two-thirds-of-the-chicken-wing/ |url-status=dead }}</ref> In Japan, the wing is frequently separated, and these parts are referred to as 手羽元 (''teba-moto'' "wing base") and 手羽先 (''teba-saki'' "wing tip").<ref>{{cite book |title=日本料理用語辞典 (英文): Ingredients & Culture |last=Hosking |first=Richard|year=1996 |publisher=Tuttle Publishing |isbn=978-0-8048-2042-4 |page=156 |url=https://books.google.com/books?id=1avA7zEYCQ0C&q=teba-moto+teba-saki&pg=PA156 }}</ref>

Dark meat, which avian [[myologist]]s refer to as "red muscle", is used for sustained activity—chiefly walking, in the case of a chicken. The dark color comes from the protein [[myoglobin]], which plays a key role in oxygen uptake and storage within cells. White muscle, in contrast, is suitable only for short bursts of activity such as, for chickens, flying. Thus, the chicken's leg and thigh meat are dark, while its breast meat (which makes up the primary flight muscles) is white. Other birds with breast muscle more suitable for sustained flight, such as ducks and geese, have red muscle (and therefore dark meat) throughout.<ref>{{cite web|url=http://dwb.unl.edu/teacher/nsf/c10/c10links/www.fsis.usda.gov/oa/pubs/mpcolor.htm |title=The color of meat and poultry |date=May 1, 2000 |publisher=USDA: Food Safety and Inspection Service |access-date=March 1, 2014 |url-status=dead |archive-url=https://web.archive.org/web/20130607080043/http://dwb.unl.edu/Teacher/NSF/C10/C10Links/www.fsis.usda.gov/oa/pubs/mpcolor.htm |archive-date=June 7, 2013 }}</ref> Some cuts of meat including poultry expose the microscopic regular structure of intracellular [[Myofibrils|muscle fibrils]] which can [[diffraction|diffract]] light and produce [[iridescent]] colors, an optical phenomenon sometimes called [[structural colouration|structural coloration]].<ref name=foods>{{cite journal | year=2013 | author=Martinez-Hurtado, J. L. | title=Iridescence in Meat Caused by Surface Gratings | journal=Foods | volume=2 | pages=499–506 |doi=10.3390/foods2040499 | issue=4| hdl=10149/597186 | pmc=5302279 | pmid=28239133| doi-access=free }}</ref>