The color of raw chicken can vary; bluish-white to yellow is usually normal. A yellow tint in the flesh is not cause for concern, but yellow fat indicates spoilage.
Marigolds are commonly added to chicken feed, which can result in a yellow tint to the flesh; this pigment is beneficial for both meat quality and egg yolk color.
Discoloration must not be ignored. Gray or green flesh, yellowing fat, and mold are clear indicators that chicken may be spoiled and should be discarded.
Checking chicken for freshness involves more than just observing color; the smell and texture are vital, as fresh meat should not have a bad or sour odor.
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