What causes dark bones in cooked poultry?
Darkening of bones and meat around the bones occurs primarily in young (6-8 weeks) broiler-fryer chickens. Since the bones have not calcified or hardened completely, pigment from the bone marrow seeps through the bones and into the surrounding area. Freezing can also contribute to this darkening. This is an aesthetic issue and not a safety one. The meat is safe to eat when all parts have reached at least 165 °F.
Darkening of bones and meat around the bones occurs primarily in young (6-8 weeks) broiler-fryer chickens. Since the bones have not calcified or hardened completely, pigment from the bone marrow seeps through the bones and into the surrounding area. Freezing can also contribute to this darkening. This is an aesthetic issue and not a safety one. The meat is safe to eat when all parts have reached at least 160 F. 14. What color is safely cooked poultry? Safely cooked poultry can vary in color from white to pink to tan. When the temperature of the poultry as measured in the thigh has reached 180 F, there is usually no other site in the bird lower than the safe temperature of 160 F. Check the temperature in several locations, being sure to include the wing joint. All the meat including any that remains pinkis safe to eat as soon as all parts reach at least 160 F. 15. Why is some cooked poultry pink? Chemical changes occur during cooking. Oven gases in a heated gas or electric oven react ch
The bones of young broiler-fryer chickens (6-8 weeks old) have not calcified or hardened completely, causing pigment from the bone marrow to seep through the bones and into the surrounding area. It is perfectly safe to eat the meat around the bones that has also become darkened as long as all parts of the chicken have reached an internal temperature of at least 165°F.
Darkening of bones and meat around the bones occurs primarily in young (6-8 weeks) broiler-fryer chickens. Since the bones have not calcified or hardened completely, pigment from the bone marrow seeps through the bones and into the surrounding area. Freezing can also contribute to this darkening. This is an aesthetic issue and not a safety one. The meat is safe to eat when all parts have reached at least 160 ° F. What color is safely cooked poultry? Safely cooked poultry can vary in color from white to pink to tan. When the temperature of the poultry as measured in the thigh has reached 180 ° F, there is usually no other site in the bird lower than the safe temperature of 160 ° F. Check the temperature in several locations, being sure to include the wing joint. All the meat—including any that remains pink—is safe to eat as soon as all parts reach at least 160 ° F. Why is some cooked poultry pink? Chemical changes occur during cooking. Oven gases in a heated gas or electric oven react c
