Once cooked, this protein can turn a brown color around the bones and can sometimes give the illusion that the meat is not fully cooked. When chicken is frozen, once again the protein can leak out of the bones and into the flesh. This will cause the meat surrounding the bones to take on a darker pinker color, but has nothing to do with the ‘doneness’ of the meat. This is a protein that helps to store oxygen in the blood and can leak into the muscle of the meat as it cooks. These young chickens have thin hollow bones that contain ‘ myoglobin‘. The chickens found on sale in most butchers and grocery stores are less than 8 weeks old. Once you know to look out for these signs, it will help ease the anxiety when you next cut into your chicken breast and see that slight rosy hue to the meat. There are several things that can affect the final color of your your cooked chicken and make it seem as though it is undercooked. Any qualifying purchases may result in us receiving a small commission at no extra expense to you! This article may contain affiliate links to recommended products that we feel could be useful to you. We will now look further into why your cooked chicken may still look pink, though it is fully cooked and safe to eat. When probed in the thickest parts of the meat, it has to read over 165oF / 75oC to be cooked enough to kill harmful bacteria, and be considered safe to eat. Although many people rely on clear juices to determine doneness, the only positive way is doing a temperature check. So how do you know if pink chicken is safe to eat? Cooked chicken that looks pink when you cut into it, does not necessarily mean that it is undercooked, or unsafe to eat. Well don’t PANIC!!! Here we will explain when it is, and isn’t. There is nothing worse than preparing cooked chicken for a meal, starting to carve, and seeing that it is still pink! Suddenly you are left wondering whether you are about to poison all your guests or family!
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