Emily Carter
Black bone syndrome (BBS) is a condition in chickens where the bones and sometimes the meat turn dark in colour. This phenomenon is caused by a genetic mutation resulting in hyperpigmentation. It is observed in certain breeds such as the Ayam Cemani, Silkie, and Svarthöna. In young chickens, bone darkening can also occur during cooking due to the leakage of bone marrow from bones that have not fully hardened. While BBS may affect the marketability of chicken meat, it does not impact meat quality, flavour, or nutritional value.
| Characteristics | Values |
|---|---|
| Scientific name | Fibromelanosis |
| Cause | Expression of the EDN3 gene in all body cells, creating up to 10 times as many melanoblasts |
| Affected breeds | Ayam Cemani, Silkie, Black H'Mong, Svarthona |
| Origin | Mutation in a single bird that lived hundreds or thousands of years ago |
| Commercial impact | Affects the marketing of chicken meat |
| Prevention | Refrigerating and precooking chicken |
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What You'll Learn
- Black bone syndrome (BBS) is a condition where bones and adjacent tissues turn dark after cooking
- Young chickens' bones are more likely to darken when cooked because their bones are still porous
- Freezing chicken increases the incidence of BBS
- The Ayam Cemani chicken is an example of a breed with blue-black bones, organs, and meat
- The hyperpigmentation in black-boned chickens is caused by a mutation in the EDN3 gene
Black bone syndrome (BBS) is a condition where bones and adjacent tissues turn dark after cooking
Meat redness, along with the presence of blood, is associated with a meat defect known as bone darkening or BBS. This condition was first reported by Lyon and Lyon in 2002 and later by Saunders-Bladers and Korver in 2006. However, recent observations suggest that the problem is more widespread than initially believed. The incidence of BBS was found to be 35%, with a 16% increase in frozen chicken thighs.
Meat quality is influenced by the degree of BBS, with lower bone luminosity resulting in poorer meat quality. Freezing increases the occurrence of BBS, and refrigeration helps prevent it. Precooking chicken through methods like boiling or microwaving and then grilling or barbecuing for fast cooking can also reduce the slow-cooking method's contribution to bone darkening.
BBS is more common in younger chickens, typically between 6 and 8 weeks old, as their bones have not completely hardened, allowing the bone marrow to leak out and cause darkening. This phenomenon is perfectly safe and does not indicate spoiled or unsafe meat. The darkening of bones during cooking can be minimized, but the meat may still exhibit some pinkness even when thoroughly cooked.
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Young chickens' bones are more likely to darken when cooked because their bones are still porous
BBS is a common occurrence in the poultry industry, affecting the marketing of chicken meat. It is important to note that BBS does not affect meat quality, taste, appearance, flavor, or tenderness. These factors are influenced only by the degree of BBS. The incidence of BBS in chicken thighs was found to increase by 16% when the meat was frozen. Refrigerating chicken and pre-cooking it can help prevent BBS, as slow cooking contributes to bone darkening.
Freezing and different cooking methods have been explored as potential measures to mitigate BBS. However, recent observations suggest that the problem is more widespread than previously reported. Fast-food chains have even resorted to using boneless chicken meat to avoid the issue.
It is worth mentioning that bone darkening in young chickens during cooking is perfectly normal and does not indicate spoiled meat. The meat remains safe to eat even if it turns dark, and it may still look pink even when cooked thoroughly. This darkening is more common in broiler-fryer chickens, which are tender, young birds weighing between 2.5 and 4.5 pounds.
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Freezing chicken increases the incidence of BBS
Black bones in chickens are the result of hyperpigmentation, a condition called fibromelanosis. The Ayam cemani chicken, for example, exhibits this condition, with its feathers, beak, comb, tongue, toes, bones, organs, and meat all having a striking blue-black colour. Scientists attribute this to a "complex rearrangement in the genome", causing a mutation in the EDN3 gene, which controls skin colour. This results in an excess of melanoblasts, the cells that create colour, leading to the distinctive black appearance.
While black bones in chickens are primarily due to fibromelanosis, another factor that can contribute to bone discolouration is the age of the chicken. Young chickens with bones that have not fully calcified can exhibit darkening around the bones due to pigment seepage from the bone marrow through porous bones. Freezing can further contribute to this seepage, as it causes the pigment to turn dark when the chicken is cooked. This process is perfectly safe and does not indicate spoilage.
Freezing chicken is a common practice, often done to extend the shelf life of the meat and improve food safety. While freezing can be effective in reducing bacterial contamination, it can also impact the colour of the bones, particularly in young chickens. The freezing process can cause pigment from the bone marrow to seep through the bones, resulting in darker bones after cooking.
To understand the impact of freezing on bone discolouration, researchers have conducted studies examining chicken livers. These studies have evaluated the effectiveness of freezing at different temperatures and durations on reducing bacterial contamination, such as campylobacter, while also observing the resulting bone colour. By comparing pre-and-post freezing bone samples, researchers can determine the extent to which freezing contributes to bone discolouration and identify optimal freezing conditions to minimise this effect while ensuring food safety.
In summary, while fibromelanosis is the primary cause of black bones in certain chicken breeds, freezing can also contribute to bone discolouration, especially in young chickens. The freezing process can cause pigment seepage, resulting in darker bones after cooking. Studies on chicken livers have been conducted to evaluate the relationship between freezing and bone colour while also assessing food safety concerns.
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The Ayam Cemani chicken is an example of a breed with blue-black bones, organs, and meat
The unusual appearance of chicken bones with a dark colour is primarily due to the young age of the bird. In young chickens, the bones have not completely calcified, and pigment from the bone marrow can seep through the porous bones. Freezing can also contribute to this seepage. When cooked, the pigment turns dark, but the meat is still safe to eat.
However, in some cases, chicken bones, organs, and meat can be blue-black due to a specific breed. The Ayam Cemani chicken is an example of a breed with blue-black bones, organs, and meat. This rare breed originates from Indonesia and is known for its striking appearance, with feathers, beak, tongue, comb, wattles, skin, and toes all in a deep blue-black colour. Even their meat appears marinated in squid ink.
The intense pigmentation is caused by a genetic condition called fibromelanosis, resulting from a complex rearrangement of the genome. This condition causes hyperpigmentation, leading to an excess of pigmentation in the tissues. The Ayam Cemani is considered the most pigmented creature on Earth, and its name translates to "'total black chicken' from Indonesian and Javanese.
The breed has a long history, possibly dating back to the 12th century, when it was used for religious and mystical purposes. It was also associated with luck and happiness and was often used in sacrifice rituals. Today, the Ayam Cemani is highly prized by breeders and gourmands, who appreciate its unique coloration and flavour. It is also known for its muscular thighs, making it a popular choice for cockfighting in Bali.
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The hyperpigmentation in black-boned chickens is caused by a mutation in the EDN3 gene
Black-boned chickens are the result of dermal hyperpigmentation, a condition known as fibromelanosis. Scientists have discovered that the cause of this hyperpigmentation is a mutation in the endothelin 3 gene, or EDN3. This gene, which is found in most vertebrates, controls skin colour. During the development of a typical chicken, certain cells, such as those in the skin and feather follicles, express EDN3, triggering the migration of melanoblasts, the cells responsible for creating colour.
However, in black-boned chickens, this process is altered due to the mutation in the EDN3 gene. Instead of being limited to specific cells, virtually all of the body's cells express EDN3, resulting in a significant increase in melanoblasts. This leads to the distinctive blue-black colour observed in the bones, organs, and even meat of these chickens.
The Ayam cemani chicken, native to Indonesia, is considered the most deeply pigmented chicken breed in the world. Other breeds exhibiting hyperpigmentation include the silkie, known for its soft, hair-like feathers, the black H'Mong chickens of Vietnam, and the svarthöna of Sweden. Geneticist Leif Andersson of Uppsala University in Sweden suggests that all of these chickens can trace their mutation back to a single bird that may have lived centuries ago.
The dark colouration of black-boned chickens has intrigued breeders and gourmands, who associate it with unique flavour and genetic value. Despite their unusual appearance, the meat of these chickens remains safe for consumption and is even considered a delicacy by some. The condition, while visually striking, does not impact the health or edibility of the chicken.
While black-boned chickens exhibit hyperpigmentation, it is important to distinguish this condition from the phenomenon of bone darkening or black bone syndrome (BBS) observed during cooking. BBS is caused by the leakage of bone marrow contents during the cooking process, resulting in the darkening of the tissue adjacent to the bone. This is particularly prevalent in young chickens whose bones have not fully calcified, allowing pigment from the bone marrow to seep through the porous bones.
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Frequently asked questions
Black bone syndrome (BBS) is a condition where the surface of the bone and adjacent muscle tissues become dark reddish-brown or black after cooking. It is caused by the leak of bone marrow contents during cooking. It is perfectly safe to eat chicken meat that turns dark during cooking.
This happens primarily in young chickens as their bones have not completely calcified or hardened. Freezing can also contribute to this seepage.
Refrigerating chicken and precooking it helps to avoid the slow-cooking method that contributes to bone darkening. Boiling or microwaving chicken are two effective methods for precooking.
Yes, the Ayam Cemani chicken, found in Indonesia, is known for its blue-black bones, organs, and meat. This is due to a genetic condition called fibromelanosis, which causes dermal hyperpigmentation.
