Concerns about pink chicken often stem from the risk of salmonella, but not all pink chicken is undercooked. Young chickens often show a pink tinge due to thinner skin that allows cooking gases to penetrate. Nitrates in feed and the type of chicken cut also affect color. To ensure chicken safety, reaching a temperature of 165 degrees Fahrenheit is critical. Visual indicators can be misleading; using a digital meat thermometer is the best way to ensure doneness.
Young chicken meat can appear pink due to thinner skin, while darker meat's color is influenced by myoglobin and cooking factors, not just undercooking.
Temperature is the only reliable indication of cooked chicken safety; it should reach a minimum of 165 degrees Fahrenheit throughout.
Visual cues like color can be misleading for determining if chicken is cooked; use a digital meat thermometer for accurate results.
Nitrates and nitrites from chicken feed or preservatives may cause chicken to retain a pink hue, even when fully cooked.
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