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]

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

________________________________

To: rd-usa

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.