2. Thanks. I'll get you some Turkey. Would you like darkmeat or white meat?
谢谢。我弄一些火鸡肉给你。你要鸡腿肉还是鸡胸肉？
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3. Sticklers for detail, father-son owners Pratt and Chris Morales sprinkle herbs and spices on the golden-brown loaf, and even substitute darker whole wheat flour for the "darkmeat" wings and legs.
4. A mouthful of seal flesh has little to recommend it, unless you are drawn to a slippery, dark, lamb-like meat that tastes as if it had been left to stew in a dirty aquarium.
5. Have eggs, fish or cold meat at breakfast. Stick to protein-based foods at lunchtime such as oily fish with dark green vegetables.
吃鸡蛋，鱼和冷肉作为早餐，保持蛋白质食物作为午餐，比如只有鱼和黑绿色蔬菜。
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6. Then steamed river shad with ham; sautéed Ba Bao, a mixed meat dish with spicy soy sauce; and dark cubes of pork in a thick, delicious sauce.
然后是火腿清蒸鲥鱼；酱烧八宝（一道由多种肉和辣酱汁烧制的菜）；红烧肉。
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7. Wild poultry, which tend to fly a lot more, tend to only contain “dark” meat, which contains a higher amount of myoglobin due to the muscles needing more oxygen from frequent, continual usage.
它们的肌肉里含有极多的肌红蛋白，因为飞行中肌肉的频繁连续工作需要更多氧气。
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8. The guidelines advise, for instance, that "strange-flavored chicken strips, " a cold dish that includes dark vinegar, should use the meat of a one-year-old rooster.
比如，标准建议，用陈醋制作的凉菜怪味鸡丝应选用饲龄为一年左右的公鸡肉。
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9. The sinew, the soft meat, the dark blood coarsing within!
软软的肉，皮肤，在其之下奔流的黑暗之血！
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10. Why is some meat bright red and other meat very dark in colour when displayed at the grocery store?
肉品销售时，为什么有的肉颜色很亮，而有的颜色很暗？
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11. The Australian red wine with its strong and prolonged flavor goes excellent with fried or grilled meat with dark sauce.
此款强烈和后味悠长的红酒适合佐餐煎， 炸并配有浓汁的肉类。
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12. Drastically reduce consumption of slow-to-break-down foods like red meat and dairy products while upping your intake of high-fiber grains and leafy dark-green vegetables.
大幅度减少分解缓慢的食物的摄入，例如红肉和奶制品，同时增加高纤维谷物和绿叶蔬菜的摄入量。
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13. But the disadvantage of the vacuum packaging was that chilled pork during storage would turn dark purple, not naturally red, however the meat could still remain natural red, after vacuum disappeared.
14. But the disadvantage of the vacuum packaging was that chilled pork during storage would turn dark purple, not naturally red, however the meat could still remain natural red, after vacuum disappeared.
