Definition of Dark meat
1. Noun. The flesh of the legs of fowl used as food.
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: wiktionary.com
Dark Meat Pictures
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Lexicographical Neighbors of Dark Meat
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. ..."