It’s a common concern when cooking chicken to find that some parts of the meat appear pink or red. This can be alarming, since we’re used to chicken being white or light brown when fully cooked. However, there are a few reasons why properly cooked chicken can still have a reddish hue.
Myoglobin causes redness in chicken
The red color in chicken is caused by a protein called myoglobin. Myoglobin helps carry and store oxygen in muscles cells, and it’s what makes red meats like beef and pork red. Chicken contains less myoglobin than red meats, but it’s still present in chicken muscles, especially darker meat like thighs and drumsticks.
When exposed to air, myoglobin forms a red pigment. So when you cut into chicken, the myoglobin near the surface interacts with oxygen and turns reddish in color. The more myoglobin in the meat, the darker red it will appear. This is why chicken thighs and legs tend to look more reddish than white chicken breast meat.
Cooking may not destroy all myoglobin
Myoglobin starts to denature (break down) between 140-170°F during the cooking process. However, some of the myoglobin deep in the meat may not reach an adequate temperature to fully denature. This leaves pockets of myoglobin intact and able to cause redness.
Lower cooking temperatures and shorter cook times increase the likelihood of under-denatured myoglobin. Thicker cuts of meat also make it harder for heat to penetrate throughout. So larger pieces of chicken, or chicken cooked at lower temps or times, will be more likely to retain some reddish myoglobin.
Bone marrow can cause redness
Bones contain highly vascular marrow that is red in color. When you cut poultry near the bone, some of this red marrow can smear onto the meat, leading to red spots or discoloration.
This is common in chicken drumsticks or thighs, where the bones are very close to the meat. It can also happen when cutting up a whole chicken if the bones and joints are severed. The red marrow pigments will usually be concentrated right near the bones rather than spread diffusely over the meat.
Bruised areas appear red
Areas of chicken that suffered slight bruising during processing or handling can take on a reddish hue. This is due to minor blood vessel damage leading to leakage of red blood pigments into the surrounding tissue.
These red bruises are usually scattered randomly over the meat rather than occurring near bones. Look for other signs of bruising like bluish-black discoloration or faint yellowing to help identify it.
Growth of spoilage bacteria
Rarely, red color in chicken may be due to growth of spoilage bacteria. Certain bacteria like Serratia marcescens or Pseudomonas fluorescens can produce red pigments as they grow. This is not common, but can occasionally happen if chicken has been stored for prolonged periods at unsafe temperatures allowing substantial bacterial multiplication.
The red appearance from spoilage bacteria will usually be accompanied by sliminess, off-odors, or other signs of spoilage. This should not occur if fresh chicken has been properly refrigerated.
Is it safe to eat reddish chicken meat?
In most cases, red areas on properly cooked chicken are harmless. As long as the chicken reached an internal temperature of 165°F and shows no signs of undercooking, minor residual redness is not an indication of unsafe meat.
To be extra careful, you can avoid eating parts of the chicken that are very red. But mild pink or red tinges, especially near bones, are not problematic if the chicken was cooked adequately. The myoglobin, bone marrow, and bruising that cause this color do not make the meat unsafe.
However, if there are substantial red areas or you suspect bacterial spoilage, it’s best to discard the chicken entirely. And remember that whole chickens should never be consumed raw or undercooked due to risk of salmonella and other bacterial pathogens.
How to prevent redness in cooked chicken
It’s difficult to prevent myoglobin-related redness in chicken entirely, especially in larger cuts or bone-in pieces. But here are some tips to minimize reddish meat:
- Cook chicken to an internal temperature of at least 165°F.
- Use a digital food thermometer to verify temperature.
- Allow plenty of time for chicken to cook through, especially for larger cuts.
- Brine chicken before cooking which helps denature myoglobin.
- Marinate chicken in acidic ingredients like lemon juice, vinegar, yogurt which also support myoglobin denaturing.
- Avoid cutting into chicken near the bones when preparing it.
- Cook bone-in chicken on the bone rather than cutting up to help limit marrow exposure.
- Trim off any bruised sections of the raw chicken.
- Store chicken properly at 40°F or below to inhibit bacterial growth.
How to check if chicken is fully cooked
Using multiple signs rather than just color can help determine if chicken is thoroughly cooked and safe to eat:
- Internal temperature of 165°F or above.
- No visible pink in the thickest parts.
- Juices run clear when pierced with a fork.
- Meat is firm and opaque throughout.
- No traces of undercooked meat near bones or joints.
As long as the chicken shows these signs, minor residual redness likely does not indicate undercooking. However, if in doubt, continue cooking until all traces of pink or red have been eliminated.
Conclusion
Finding red or pink color in cooked chicken can be worrying, but in most cases it does not mean the chicken is undercooked or unsafe. Myoglobin, bone marrow, bruising, and other factors can cause a red tinge even when chicken is thoroughly cooked. Use a food thermometer and look for multiple signs of doneness to confirm chicken is fully cooked rather than relying on color alone. With proper handling and preparation, chicken that retains some reddish areas can still be enjoyed safely.