Assertion: turkey's meat | /r/HasProperty | low
Facets:
value: very
type: DEGREE
value: in myoglobin
type: OTHER
Source sentences:
text: This is necessary because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat (which is very low in myoglobin), so that fully cooking the dark meat tends to dry out the breast.