The characteristics of dark meat from poultry; such as its color, low plasticity, and high fat content; are caused by myoglobin, a pigmented chemical compound found in muscle tissue that undergoes frequent use.
Because domestic poultry rarely fly, the flight muscles in the breast contain little myoglobin and appear white.
Dark meat which is high in myoglobin is less useful in industry, especially fast food, because it is difficult to mold into shapes.
[citation needed] The meat is first finely ground and mixed with water.
The product is then allowed to settle into three layers: meat, excess water, and fat.