Calories in Chicken broiler or fryers, breast

What makes chicken broiler or fryers so powerful?

Chicken breast is predominantly composed of the pectoralis major muscle, which in broiler chickens grows at an unprecedented rate due to decades of selective breeding. Unlike dark meat found in the legs, which relies on slow-twitch muscle fibers rich in myoglobin for sustained walking and standing, the breast consists mainly of fast-twitch muscle fibers designed for short, explosive bursts of flight. Because domesticated chickens rarely fly, these fibers do not require large amounts of oxygen-storing myoglobin, resulting in the characteristically pale color and lower fat content of white meat. The pectoralis major also contains very little connective tissue compared to leg muscles, which is why breast meat cooks quickly but becomes notoriously dry if overcooked. When heated beyond 165°F (74°C), the tightly bundled muscle fibers contract and squeeze out moisture rapidly. Braising this cut gently in a small amount of liquid helps maintain its succulence by preventing the proteins from seizing completely, preserving its impressive 32 grams of protein per 100 grams while keeping added fat minimal.