Definition of Dark meat

1. Noun. The flesh of the legs of fowl used as food.

Group relationships: Bird, Fowl, Drumstick, Second Joint, Thigh
Generic synonyms: Meat

Definition of Dark meat

1. Noun. The legs, thighs and wings of poultry. ¹

2. Noun. (slang) A black person, regarded as a sex partner. ¹

¹ Source:

Dark Meat Pictures

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Lexicographical Neighbors of Dark Meat

dark field microscopy
dark field objective
dark field slides
dark field stop
dark figure
dark green fritillaries
dark green fritillary
dark ground illumination
dark horse
dark horses
dark l
dark lantern
dark lanterns
dark matter
dark meats
dark nebula
dark reaction
dark red
dark sleeper
dark sleepers
dark space
dark spaces
dark t2 lesion
dark yellow

Literary usage of Dark meat

Below you will find example usage of this term as found in modern and/or classical literature:

1. Foods and Their Adulteration: Origin, Manufacture, and Composition of Food by Harvey Washington Wiley (1917)
"06 -37 dark meat, 59.48 78.44 24.16 15.94 1.03 The above data show that there is a notable difference in the composition of the white and the dark meat. ..."

2. Allen's Commercial Organic Analysis: A Treatise on the Properties, Modes of by Alfred Henry Allen (1913)
"The average of a large number of analyses shows that the light meat contains 1.5% fat and the dark meat 6%, and that the light meat contains more ..."

3. Commercial Organic Analysis by Alfred Henry Allen, Wm. A. Davis (1913)
"The flesh of the common fowl is of two kinds; the light meat is found principally about the breast and the 'dark meat chiefly in the leg and wing muscles. ..."

4. Practical dietetics: With Special Reference to Diet in Diseases by William Gilman Thompson (1905)
"dark meat of fowl contains more pigment, extractives and a little more ... In young chickens the dark meat contains only one per cent less proteid than the ..."

5. Clinical treatises on the pathology and therapy of disorders of metabolism by Karl Harko von Noorden (1903)
"It is true of course that theoretically an appropriate and ample diet can be readily arranged without including dark meat; practically, however, ..."

6. What We Eat and what Happens to it: The Results of the First Direct Method by Philip Bovier Hawk (1919)
"The dark meat contains a little more fat and somewhat less protein (the substances of the meat fibers), but the differences are too small to influence the ..."

7. Dietetics; Or, Food in Health and Disease: Or Food in Health and Disease by William Tibbles (1914)
"Red or dark meat was considered more harmful than the white flesh of chicken, pheasant, turkey, or rabbit. Game generally was condemned. ..."

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