food science question...

[Guest guest]

When I slow cook chicken or pork at home with a bone why is it that even

though it is cooked to the correct temperature (mostly cooked well above the

temperature) that there is a tinge of red to the meat... not like blood (as

in not cooked thoroughly) but just a pink colored meat?

I'm assuming it has something to do with the bone but a google search has

not been informative at all...

Any ideas?

Thanks in advance

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[Guest guest]

Thank you so much…

After googling what your husband mentioned, I was able to find this VERY

informative site…

Just thought I would share it!

http://animalrange.montana.edu/courses/meat/meat_color.pdf

I know lots of times we get patients complaining that the meat is not cooked b/c

it has that pink tint to it… we KNOW that it is cooked so I was trying to find

a reasoning for this. Good to know that there is an answer.

We will, of course, replace the product for the patient as I think trying to

explain this to a sick person really wouldn’t be very beneficial… but still

good to know if something were to ever come of it if there was a formal

complaint was given…

Thanks again!

From: rd-usa [mailto:rd-usa ] On Behalf Of

Sent: Monday, April 11, 2011 3:01 PM

To: rd-usa

Subject: Re: food science question...

the hemoglobin in the tissue/flesh has a heat resistant coloring at lower

temperatures

From my husband who's a chef. Hope this is helpful.

RD, LD

________________________________

From: Lawson

<nataliel@...<mailto:nataliel%40apalacheecenter.org>>

To: rd-usa <mailto:rd-usa%40yahoogroups.com>

Sent: Mon, April 11, 2011 12:15:29 PM

Subject: food science question...

When I slow cook chicken or pork at home with a bone why is it that even

though it is cooked to the correct temperature (mostly cooked well above the

temperature) that there is a tinge of red to the meat... not like blood (as

in not cooked thoroughly) but just a pink colored meat?

I'm assuming it has something to do with the bone but a google search has

not been informative at all...

Any ideas?

Thanks in advance

This message, including any attachments, is intended solely for the use of the

named recipient(s) and may contain confidential and/or privileged information.

Any unauthorized review, use, disclosure or distribution of this communication

is expressly prohibited. If you are not the intended recipient, or you received

this transmission in error, please contact the sender by reply e-mail and

destroy any and all copies of the original message.