Jake Harper
It's a common misconception that chicken needs to be cooked until its juices run clear, but this isn't necessarily true. The pink or red liquid that sometimes appears in cooked chicken is not blood, but a combination of water and myoglobin, a protein that acts as one of the transportation vehicles that move oxygen around the body. Myoglobin is found in higher concentrations in the legs and thighs of chickens, which is why these areas are categorised as dark meat. While the colour of chicken meat can vary depending on factors like pH, cooking temperature, and cooking method, the best way to determine if it's done is to use a meat thermometer and ensure it has reached an internal temperature of 165°F.
| Characteristics | Values |
|---|---|
| Colour | Pink, red, purple |
| Consistency | Liquid |
| Cause | Myoglobin, bone marrow, oven gases |
| Safe to eat | Yes, if internal temperature is 165°F |
| Alternative names | Myowater, juices |
| Temperature to turn brown | 140°F |
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What You'll Learn
It's not blood, it's myoglobin
When you see red liquid on your plate, it is easy to assume that it is blood. However, the truth is that almost all blood is drained from meat during the slaughter and processing stages. So, when you see that red liquid, it is actually a combination of water and a protein called myoglobin. Myoglobin is a protein found in muscle tissue in red meat that transports oxygen in the cells.
Myoglobin is similar to hemoglobin, which is the protein that transports oxygen in blood. Myoglobin and hemoglobin both contain iron, which is what gives them their red colour when exposed to oxygen. As meat ages, the muscle tissue breaks down, causing the liquid and myoglobin to leak out. This liquid is called purge and can indicate that a cut of meat is not fresh, but it does not necessarily mean that the meat is bad.
The amount of myoglobin in meat varies depending on the type of meat and the age of the animal. Animals harvested at a younger age tend to have less muscle tissue and, therefore, less myoglobin. For example, cows tend to be harvested at an older age than pigs, so steak will have a darker red liquid than pork. Chicken breast meat has no myoglobin, but the legs and wings do.
The colour of myoglobin also changes with heat. At rare or medium-rare temperatures, myoglobin is bright red. As the temperature increases, the myoglobin darkens. At medium doneness, it becomes hemichrome, resulting in a tan colour. At well-done levels, it becomes metmyoglobin, giving the meat a grey colour.
So, the next time you see red liquid on your plate, remember that it's not blood—it's myoglobin!
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The chicken's age affects its colour
It is a common misconception that a bloody chicken is not done yet. The pink liquid that sometimes seeps out of chicken is not blood, but water mixed with myoglobin, a protein that is responsible for the majority of the red colour in meat. Myoglobin does not circulate in the blood but is fixed in the tissue cells and is purplish in colour. When animals are no longer alive and air comes in contact with the meat, myoglobin reacts with oxygen, turning the meat first purplish-red, then cherry-red, and finally brown.
The age of the chicken does affect the colour of the meat. Younger chickens tend to have more pink meat because their thinner skins permit oven gases to reach the flesh. The meat from older animals will be darker in colour because the myoglobin level increases with age. Exercised muscles are always darker in colour, which means the same animal can have variations of colour in its muscles.
The colour of chicken meat can also depend on other factors such as species, sex, diet, and exercise. For example, free-range chickens have firmer meat due to their continuous physical activity, and their mixed feeding gives the meat intense and particular flavours and aromas.
It is important to note that colour is not a reliable indicator of doneness when cooking chicken. Instead, it is recommended to use a food thermometer to check the internal temperature of the chicken. A whole chicken or turkey is safely cooked when all parts have reached an internal temperature of 165 °F.
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Freezing can cause discolouration
It is a common misconception that chicken is only safe to eat when it is white throughout, with clear juices. In fact, chicken meat can be safe to eat even when it appears pink or "bloody". The pink liquid that sometimes appears in packaged chicken is a mixture of water and myoglobin, which can also seep out when the chicken is cut into. This liquid is known as "myowater".
The only reliable way to check if chicken is cooked through is to use a meat thermometer. The chicken is done when the meatiest parts, such as the breast and thigh, have reached a temperature of 160-165°F.
However, discolouration can occur in frozen meat, including chicken, due to a chemical reaction when the meat is exposed to oxygen during the freezing or thawing process. This is a natural occurrence and does not necessarily indicate that the meat is spoiled or unsafe to eat. Meat that has been in the freezer for a long time may also discolour, even if it has been vacuum-sealed. This is because small amounts of air can remain in the packaging, and the oxygen interacts with the meat over time, causing discolouration.
Spoilage can also cause changes in the texture, taste, odour, and colour of chicken. Meat that has spoiled will develop an unpleasant odour and become sticky, tacky, or slimy to the touch. Therefore, while discolouration alone does not mean that frozen chicken is unsafe, it is important to consider other factors such as texture, taste, and odour to ensure that the chicken is still safe to consume.
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Cooking methods can preserve pink colour
It is a common misconception that chicken needs to be completely free of pink colour to be considered cooked. In fact, as long as it has reached the proper internal temperature, pink or bloody-looking chicken is safe to eat. The pink colour is often due to the presence of myoglobin, which is a protein responsible for the majority of the red colour in meat. Myoglobin does not circulate in the blood but is fixed in the tissue cells and is purplish in colour. When mixed with water, it forms "myowater", a pink-hued liquid that is often found in packages of raw meat.
Cooking methods can indeed preserve or enhance the pink colour in chicken. Grilling, frying, or smoking chicken may retain or enhance moisture, leading to a pink exterior and interior. The smoke can react with the meat to produce a pink ring or layer, often referred to as the "smoke ring". This is particularly common in chicken cooked at high temperatures, leading to the misconception that the meat is not fully cooked. Baking chicken, on the other hand, can cause it to lose moisture, resulting in a more uniform white colour.
The age of the chicken can also play a role in the retention of the pink colour. Chickens that are processed for meat are often only 6 to 8 weeks old. At this young age, their bones are porous rather than completely calcified, and the bone marrow can seep through, resulting in a dark or bloody appearance. Additionally, the pH level of the meat can influence its colour. Meat with a higher pH and lower acidity can retain a pink hue from the myoglobin at higher temperatures. Marinating the meat with citrus or vinegar can lower the pH and reduce the risk of the pink colour.
It is important to note that the presence of pink colour in cooked chicken does not necessarily indicate that it is uncooked or unsafe to eat. The best way to ensure that chicken is properly cooked is to use a meat thermometer to measure the internal temperature. The USDA recommends that all poultry should reach an internal temperature of 165°F (75°C) to ensure that harmful bacteria are killed. So, while cooking methods can preserve or enhance the pink colour in chicken, relying on accurate temperature readings is the best way to determine doneness and food safety.
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A thermometer is the best way to check doneness
It is a common misconception that bloody or pink chicken is not done yet. In reality, the pink colour in chicken is caused by myoglobin, which is a natural substance found in the meat. The liquid that comes out of chicken as it cooks is also not blood, but rather a mixture of water and myoglobin, known as myowater. While it may be off-putting to see pink juices coming out of your chicken, this is not a reliable indicator of doneness.
The best way to ensure that your chicken is cooked properly is to use a thermometer. By taking the internal temperature of the chicken, you can be sure that it is cooked to a safe temperature. The ideal temperature for cooked chicken is between 160ºF to 165ºF (70ºC to 74ºC). To check the temperature, insert the thermometer probe into the thickest part of the meat, such as the breast or thigh. It is important to avoid hitting a bone, as this can give a false high reading.
Using a thermometer is the most accurate way to determine doneness, as it takes the guesswork out of cooking chicken. Other methods, such as checking the colour of the juices or the texture of the meat, can be unreliable. Chicken meat may still have some pinkness to it, even when it is fully cooked. As long as the juices are clear and not pink, the chicken is safe to eat.
It is worth noting that the age of the chicken can also affect its appearance when cooked. Most commercially sold chickens are between six to eight weeks old, which means their bones are not yet fully calcified. The bone marrow inside these young chickens can permeate through the porous bones, giving the meat a pink or purple hue.
While it may take some adjustment to get used to the idea of eating slightly pink chicken, it is important to trust the thermometer reading over any other indicators. By using a thermometer and cooking your chicken to the recommended temperature, you can ensure that your meal is both safe and juicy.
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Frequently asked questions
No, it does not. The red liquid is not blood, but a protein called myoglobin, which is found in higher amounts in chicken legs and thighs. Myoglobin mixes with water to form "myowater", a pink-hued liquid. Myoglobin starts to turn brown at 140 degrees Fahrenheit, but this is not always the case.
The best way to know if your chicken is cooked is to use a good digital thermometer. The USDA recommends that all poultry be cooked to an internal temperature of 165 degrees Fahrenheit to reduce the likelihood of foodborne illness.
Chickens are often slaughtered at a young age, between six to eight weeks old. At this age, their bones have not completely hardened, so pigment from the bone marrow can seep through the bones and into the surrounding area, leading to a bloody appearance. Freezing can exacerbate this issue.
To avoid a bloody appearance, you can marinate your chicken with citrus or vinegar to lower the pH and reduce the risk of a pink hue. You can also avoid freezing your chicken, as ice crystals can puncture the bone and release more marrow.
