Jake Harper
It is relatively common for chicken to exhibit redness near the bone, especially in younger chickens. This occurs due to the presence of myoglobin, a protein responsible for storing oxygen, which results in the characteristic red colour. The red liquid observed is not blood, but rather myoglobin, which can also slightly colour the meat. Freezing can exacerbate this phenomenon by breaking up the bone and allowing the marrow to escape. While the presence of redness near the bone may be off-putting to some, it is generally considered safe to consume as long as the chicken has reached a minimum internal temperature of 165 °F, as recommended by the US FDA.
| Characteristics | Values |
|---|---|
| Reason for redness | Presence of myoglobin, a protein responsible for storing oxygen |
| Freezing | |
| Veins | |
| Marrow in bones expanding due to freezing | |
| Age of the chicken (younger chickens have hollow bones that are thinner and more porous) | |
| Method of cooking (lower cooking temperatures can cause redness) | |
| Safe to eat? | Yes, as long as the internal temperature reaches 165 °F |
| Solution | Use a food thermometer to check the internal temperature |
| Debone the meat before cooking | |
| Change the pH by marinating the meat with citrus or vinegar |
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What You'll Learn
The red liquid is myoglobin, not blood
It is not uncommon to observe redness near the bone in chicken meat, and this is typically not a cause for concern. The red liquid is myoglobin, a protein responsible for storing oxygen, and not blood. Myoglobin is present in the tissue cells and has a purplish colour. When exposed to oxygen, it forms oxymyoglobin, which gives meat a bright red colour.
The presence of redness in chicken meat is influenced by various factors, including the age of the chicken. Younger chickens have thinner and more porous bones, allowing the purple marrow, which contains myoglobin, to leak into the surrounding meat. This reaction stains the bone and the adjacent meat, resulting in a persistent red colour, regardless of cooking temperature.
Freezing can also contribute to the darkening of bones and meat in younger chickens. The expansion of marrow due to freezing can further intensify this effect. However, it is important to note that this is purely an aesthetic issue and does not indicate that the chicken is undercooked or unsafe to eat.
To ensure the chicken is thoroughly cooked, it is recommended to use a food thermometer. The US FDA advises that a minimum internal temperature of 165°F (74°C) should be reached for safe consumption. At this temperature, the chicken is safe to eat, even if some parts remain pink.
While the presence of red liquid is typically attributed to myoglobin, it is worth mentioning that cooking techniques and temperatures can also play a role. Lower cooking temperatures, such as smoking, can result in pink meat. Additionally, overcooking chicken can lead to dryness, especially in the breast meat.
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Myoglobin is a protein that stores oxygen
It is normal for chicken to have a reddish colour near the bone. This is due to myoglobin, a protein that stores oxygen. Myoglobin is an iron- and oxygen-binding protein found in the cardiac and skeletal muscle tissue of vertebrates and almost all mammals. It is composed of non-polar amino acids, with a heme group at the core that is non-covalently bound to the surrounding polypeptide.
Myoglobin is a single polypeptide chain with one oxygen-binding site, which allows it to bind and release oxygen depending on the concentration in the cell. This binding occurs at the iron atom of the heme prosthetic group, where the oxygen atoms bind to the sixth position of the iron centre. The binding of oxygen to the iron atom results in a colour change, with the degree of oxidation of the myoglobin determining the colour of the meat. For example, meat that is cooked well done turns brown because the iron atom loses an electron, changing from the ferrous (+2) to the ferric (+3) oxidation state.
The primary function of myoglobin is to supply oxygen to the muscle, particularly to the mitochondria that make up the respiratory chain. This is especially important for diving mammals, which have a high abundance of myoglobin in their muscles, allowing them to hold their breath for longer periods of time. Myoglobin also plays a role in detoxifying reactive oxygen species and in the hemostasis of nitric oxide.
While myoglobin is essential for normal muscle development and function, its exact physiological function is not yet fully understood. Studies on myoglobin-depleted mice have shown that myoglobin is necessary for normal muscle development and function, but these mice can still be viable and fertile, exhibiting cellular and physiological adaptations to compensate for the loss of myoglobin.
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Young chickens have hollow bones, which can cause red discolouration
The discolouration in young chickens is therefore not an indication of undercooked meat. Instead, it is a result of the bone structure and composition of young chickens. Young chickens have thinner and more porous bones that have not yet fully calcified or hardened. This allows pigment from the bone marrow to seep through the bones and into the surrounding area, causing discolouration.
Freezing can also contribute to this darkening effect. When chicken is frozen, the ice crystals can break up the bone, allowing more pigment to escape and causing further discolouration. However, it is important to note that this is purely an aesthetic issue and does not indicate that the meat is unsafe to eat. As long as the chicken has reached a safe minimum internal temperature of 165 °F, as measured with a food thermometer, it is safe to consume, even if there is some redness or pinkness in the meat.
To avoid discolouration, some people choose to debone their chicken before cooking. By removing the bones, there is no risk of the meat coming into contact with the bone marrow, and the chicken will remain a pristine white colour. Additionally, the pH of the meat can be altered to reduce the risk of discolouration. A higher pH, or lower acidity, requires a higher temperature to turn the meat clear. Marinating the meat with citrus or vinegar can help to lower the pH and reduce the chances of redness.
While some people may find the redness in chicken unappetizing, it is important to remember that it is not a cause for concern. Young chickens have hollow bones that can cause discolouration, but as long as the chicken is cooked to the safe minimum internal temperature, it is safe to eat.
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Freezing can cause bones and meat to darken
It is relatively common for chicken to exhibit a reddish hue near the bone, especially in younger chickens. This phenomenon is not an indication of undercooked meat but rather the result of frozen storage, with the bone marrow expanding and colouring the bone and surrounding meat. Freezing chicken is a popular method to extend its shelf life and preserve its nutritional content. However, one consequence of this practice is the darkening of bones, which can be disconcerting to consumers.
The process of freezing causes the bone marrow, which contains pigments and fat, to migrate through the porous bone structure and into the surrounding tissue. Younger chickens are particularly susceptible to this due to their less dense and fully calcified bones. The duration of freezing and fluctuations in temperature can further exacerbate this effect, with repeated cycles of thawing and refreezing resulting in more pronounced darkening.
Despite the visual concern, it is important to emphasise that this discolouration does not impact the safety or nutritional value of the chicken. The meat remains perfectly safe and edible, provided it has been stored properly and within recommended time frames. To ensure food safety, it is crucial to thaw frozen chicken in a refrigerator or microwave, preventing bacterial growth, and to cook it thoroughly to an internal temperature of 165°F to eliminate any harmful bacteria.
While bone darkening is harmless, there are other indicators of spoilage to be aware of. A foul odour, slimy texture, and discolouration of the meat itself are clear signs that the chicken has gone bad and should be discarded. Additionally, it is important to monitor best-before dates and promptly freeze fresh chicken after purchase to maintain its quality.
In summary, the darkening of chicken bones during freezing is a natural occurrence that does not compromise the safety or nutritional value of the meat. Proper storage practices and adherence to recommended time frames ensure that frozen chicken remains a safe and nutritious option for consumers.
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Use a thermometer to check the chicken is cooked
It is quite common to find a little redness near the bone of a chicken, especially in younger chickens. This is due to the meat staying red because of veins, and the red liquid you see is myoglobin, which can also slightly colour the meat. Rest assured, this is harmless and safe to eat.
To ensure your chicken is cooked, it is recommended that you use a meat thermometer to gauge when your chicken is ready to be served. This is because visual cues are not always reliable, and the only way to be certain of the chicken's doneness is to use a probe thermometer.
A meat thermometer is a handy tool to ensure your chicken is cooked to the right temperature. It is recommended to use an instant-read thermometer, which can be purchased for a low cost. These thermometers give readings quickly but must not be left in the meat while it is cooking. Use the thermometer towards the end of the minimum cooking time and allow it to remain in the meat for only 15 seconds, at a depth of 2 inches or to the indicator mark on the thermometer's stem. For whole poultry, insert the thermometer into the inner thigh area near the breast but not touching the bone, as bones retain heat more than flesh and can give a false high reading.
If you do not have access to a thermometer, there are some visual cues that can indicate when your chicken is cooked. A fully cooked chicken will have golden-brown skin, and the juices that run out will be clear, not pink. However, it is important to note that these visual cues are not as reliable as using a meat thermometer, and it is always best to double-check with a thermometer to ensure your chicken is cooked to a safe temperature.
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Frequently asked questions
Yes, it is normal for chicken to be red near the bone. The red colour comes from myoglobin, a protein responsible for storing oxygen in the bone marrow. When cooked, the purple marrow leaks into the meat surrounding the bones.
Red chicken meat is safe to eat as long as it has reached a safe minimum internal temperature of 165 °F (74 °C).
To ensure your chicken is cooked properly, use a food thermometer to check the internal temperature in the thickest part of the meat. If the chicken has reached 165 °F (74 °C), it is safe to eat.
Chicken can remain red near the bone due to veins and the leakage of bone marrow, even when it is fully cooked.
To avoid red chicken meat, you can debone the meat before cooking and cook it at a higher temperature. You can also marinate the meat with citrus or vinegar to reduce the risk of redness.
