But marinades will do little to protect against tinges of pink from marrow and myoglobin. This is why some chefs use an acidic marinade with citrus or vinegar to help reduce pink colors in chicken meat. The higher the pH level (lower acidity), the pinker the meat will be. The acidity of the meat can affect its color, too. While chicken is packaged and readied for purchase in a grocery store, myoglobin can tend to pool in the meat fibers. The heavily worked legs have darker meat because of higher levels of myoglobin. Low levels of myoglobin are why chicken breasts have such delicate white flesh. The more active an animal is, the more oxygen is contained in their muscle, giving it a darker color.Ĭhickens are flightless birds, so the breast meat is never heavily oxygenated. It is a richly pigmented protein that delivers oxygen to cells to muscle fibers. Myoglobin is another culprit for the purple and red colors found in poultry. So why does chicken so often appear undercooked? Why Cooked Chicken Can Still Be Pink Reason 1: Young Chickens The fact of the matter is that depending upon where you probe your chicken, the color of the meat or juices may never be free of pink, red, or even purple tones. When probing chicken over the grill or in the oven, we sometimes look for anything pink in the meat as a clear indication that its not yet properly cooked. One common but inaccurate method of verifying the doneness of chicken is to cut into the meat and watch to be sure all of the juices are running clear. Common Myth: “Chicken is Done When the Juices Run Clear” Even at this higher temperature, the meat still appeared quite pink. This higher temperature will ensure that the dark meat becomes tender and juicy. Leg meat needs to be cooked to higher temperatures than the leaner and more delicate breast meat because it contains more connective tissue that needs time at high temps to dissolve properly. The leg pictured to the right was cooked to the recommended range of 170-175☏ (77-79☌) (as verified with a Thermapen ® ONE). The chicken’s legs are actively worked muscles, and the meat is tougher because of it. Leg and thigh meat is still safe at 165☏, but it is recommended to cook it to an internal temperature of about 170-175☏ (77-79☌). (Does that sound like it goes against everything you’ve ever learned about chicken safety? If so, you might need to read our complete guide to chicken temps to brush up on the nuances of bacterial kill times.) ➤ 170☏ and Higher for Dark Meat Even if a slow, low-accuracy dial thermometer is off by as much as 10☏ (6☌), a final cooked temperature of 155☏ (68☌) in chicken will only need to stay at that temperature for just under 60 seconds in order for the meat to be safe. What is so magical about 165☏ (74☌)? At 165☏ (74☌) all foodborne bacteria instantly die This instant death for foodborne pathogens is recommended for poultry because even the most stubborn salmonella bacteria will be completely pasteurized at this temperature. Internal Temperatures for Doneness and Eating Quality of Chicken ➤ 165☏ Properly gauging the internal temperature of meats, including chicken, is the only way to guarantee safe and juicy results every single time. Regardless of the type of meat being cooked, the higher the doneness temperature, the more juices will be lost and the less tender the results will be. Overcooked chicken is just like overcooked beef: dry, tough, and less flavorful than properly-cooked meat Nevertheless, too many cooks overcook their chicken for fear of undercooking it. There is no such thing as medium-rare chicken. Chicken, on the other hand, is either safe to eat or it’s not. Perhaps one reason society accepts red and pink hues in steaks is that beef can be safely cooked to varying degrees of doneness. So, how do you know for sure if your chicken is safe to eat? One word: temperature. of the Hospitality Institute of Technology and Management says, “If consumers were taught to eat safely prepared, bloody chicken, as they want to do with beef, they would be able to enjoy juicier chicken.” The trick is to learn how to prepare safe-to-eat chicken and get over our fear of a little blood in our birds. This white color provides a much starker contrast to the occasional pink tones that can naturally occur in any meat.ĭr. Chicken Doneness is a Temperature, Not a ColorĬhicken meat cooks to a creamy-white color-unlike the more robust hues of cooked beef, pork, or lamb. Keep reading to find out what actually causes this the pink color in chicken and how to be sure your family’s chicken is truly safe. But what if the meat or juices are pink, and it looks bloody? If you’re like many, the sight of anything but perfectly opaque meat with clear juices can make you cringe when chicken is on the menu. Knowing the proper doneness temperatures when cooking chicken will ensure juicy results.
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