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Why is there pinking in cooked poultry meat?

Updated by SFA
Cooked poultry may remain pink due to chemical reactions that occur during cooking. When oven gases interact with haemoglobin in the meat tissues, it creates a pink colour. This is especially common in poultry with thinner skins or those with less fat under their skin, which allows more oven gases to reach their flesh.

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Food SafetyGeneral

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