Here's what THEY said:
We’ve been trained as a society to treat pink poultry like anathema. Some cooks even go so far as to overcook chicken on purpose.
But what if I told you some pink poultry is safe to eat? Would you believe me?
Amazingly, it’s true.
When I spoke to Dr. Greg Blonder, a physicist and co-author of Meathead: The Science of Great Barbecue and Grilling, he explained why some pinkness will never fade. And if no amount of checking the chicken’s temperature will assuage your squeamishness, he offered some tips to avoiding pink poultry before you even bring it home from the store.
What Causes Cooked Meat to Turn Pink?
“The majority of chickens sold in stores today are between six to eight weeks old,” says Blonder. Young chickens have hollow bones that are thinner and more porous than their older brethren. When cooked, “the purple marrow—so colored due to the presence of myoglobin, a protein responsible for storing oxygen—leaks into the meat.”
This reaction, in effect, stains the bone; the color of the meat adjacent to it will not fade regardless of the temperature to which it's cooked.
What about pink flesh nearer the surface? Certain cooking techniques—especially ones that use lower cooking temperatures, such as smoking—exacerbate the pink meat reaction. That pink smoke ring that’s a telltale sign of good barbecue? Myoglobin again. In fact, you don’t even need smoke to achieve that smoke ring.
Why is My Chicken Bloody In the First Place?
Actually, it’s not. Blonder notes, “all commercially-sold chickens are drained of their blood during processing.”
The pink, watery liquid you’re seeing is just that: water. The moisture that seeps from the chicken while it’s waiting for you to buy it mixes with that old rascal myoglobin, causing the pink “juices” that you see pooling around the packaged bird—it's called myowater, FYI.
