Cutting into a freshly cooked piece of chicken and spotting a reddish or pink liquid near the bone often causes instant panic. Many people immediately assume the chicken is undercooked or filled with blood. But food experts and nutritionists say that belief is one of the most common myths about cooking poultry.
According to nutrition and fitness experts, the reddish liquid seen in chicken is usually not blood at all. Instead, it is primarily caused by a protein called Myoglobin - a natural compound found in muscle tissue. “It is usually more in cuts like chicken thighs, legs, wings, and those muscles that are more worked. You won’t find it in cuts like chicken breast. Basically, more worked muscles equal more myoglobin,” said Ralston D'Souza, a popular fitness coach.
“Don’t think that the chicken is spoilt and throw it,” said Smita Deo, food experts, on her Instagram.
Myoglobin is a protein responsible for storing oxygen inside muscles. It not only gives meat its characteristic colour and helps muscles function during physical activity, but it is also the reason why muscles function properly. According to experts, myoglobin exists in many types of meat, including chicken, beef, lamb, and fish.
The amount of myoglobin differs depending on how much a muscle is used. For example, chicken thighs and legs contain more myoglobin because these muscles are used more actively, while chicken breast meat usually contains less. This is why darker meat appears redder or brown compared to white meat.
Many people assume pink chicken automatically means unsafe chicken. However, food experts say colour alone is not always a reliable indicator of doneness. When chicken cooks, heat changes the structure of myoglobin through a process called denaturation. As temperatures rise:
Doctors and food safety experts stress that properly cooked chicken should always reach a safe internal temperature regardless of colour. According to food safety guidelines, chicken is considered safe when the internal temperature reaches 74°C (165°F). Using a food thermometer is far more accurate than relying only on appearance.
Experts warn that undercooked poultry can still carry harmful bacteria like Salmonella and Campylobacter infection, which can cause food poisoning, diarrhoea, fever, vomiting, and stomach cramps.
Health experts say many food myths continue circulating online. In reality, proper cooking temperature and safe food handling matter far more. A few of these misinformation points include:
According to D’Souza, you need to cook poultry thoroughly by using a food thermometer, avoid cross-contamination, wash your hands after handling raw meat, and keep raw poultry separate from ready-to-eat foods.
Source: India Latest News, Breaking News Today, Top News Headlines | Times Now
