sárgacellvel

Sárgacellvel is a Hungarian term that translates to "yellow cell" or "yellow meat" in English. It most commonly refers to the dark or reddish-yellow meat found in poultry, particularly in ducks and geese, though it can also be present in other fowl. This color is primarily due to the presence of myoglobin, a protein that stores oxygen in muscle tissue. Birds that are more active or spend a significant amount of time foraging and flying tend to have higher concentrations of myoglobin, resulting in darker meat.

The taste and texture of sárgacellvel are often described as richer and more intense than lighter poultry meats like chicken breast. This is due to the higher fat content and the specific composition of the muscle fibers. In Hungarian cuisine, sárgacellvel is a valued ingredient, often used in traditional dishes. It is frequently slow-cooked, braised, or roasted to tenderize the meat and develop its distinct flavor. Preparations might involve rendering the fat for other uses, such as cooking potatoes or vegetables, further contributing to its culinary significance. While not always explicitly named in recipes, the presence of this darker, richer meat is a characteristic of many classic Hungarian fowl preparations.