Why is the chicken red? Revealing the truth about food safety and health
Recently, the phenomenon of redness in chicken has caused widespread discussion, and many consumers are concerned about whether this is related to food safety or additives. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with a detailed analysis of the causes, scientific basis and countermeasures of chicken redness.
1. Analysis of common causes of chicken redness
According to food safety experts and livestock industry research, redness in chicken is often caused by:
| Reason type | Specific instructions | Is it safe? |
|---|---|---|
| natural phenomenon | Oxidation of myoglobin (color deepens upon exposure to air) | safe |
| Processing technology | Pigmentation caused by cryopreservation | safe |
| Feeding factors | High iron content in feed | safe |
| abnormal situation | Putrefaction (accompanied by odor and mucus) | not safe |
2. Inventory of recent relevant hot events (last 10 days)
| Date | event | Discussion popularity |
|---|---|---|
| May 20 | An Internet celebrity caused controversy after posting a "pink chicken" video | Weibo hot search No. 8 |
| May 22 | Ministry of Agriculture and Rural Affairs releases livestock and poultry product safety testing report | 1,200+ reports across the entire network |
| May 25 | Experts popularize the principle of discoloration of "myoglobin" | The number of views on the short video platform exceeds 5 million |
3. Scientific identification methods
Consumers can determine whether the chicken is normal by following the following steps:
1.Observe color changes: Fresh chicken should be light pink. If it appears abnormally bright red or dark purple, be alert.
2.Check texture: The surface of normal chicken is slightly dry and not sticky, but spoiled chicken will become sticky.
3.smell: Fresh chicken has a slight fishy smell, and rotten meat has an obvious sour smell.
4.Look at the packaging: Pay attention to the production date and storage conditions when purchasing pre-packaged products
4. Recommendations from authoritative organizations
The latest tips from the National Food Safety Risk Assessment Center:
- Poultry products purchased through formal channels undergo strict inspection and quarantine
- Slight color changes are mostly normal physical phenomena
- It is recommended to soak in water for 15 minutes before cooking
- Effective sterilization can be achieved when the core temperature reaches above 75℃
5. Answers to frequently asked questions from consumers
| question | Professional answers |
|---|---|
| Does red chicken contain nitrite? | Our country prohibits the use of nitrite in fresh meat, but you can rest assured through formal channels |
| Can frozen chicken be eaten if it becomes darker in color? | Low temperature will cause myoglobin to develop a darker color, and there will be no peculiar smell after thawing. |
| Is it normal for blackening around chicken bones? | Pigment exudation from bone marrow is a normal phenomenon and has nothing to do with meat quality |
6. Healthy eating suggestions
1. Choose products with animal quarantine certificates
2. Avoid buying chicken with unusually bright colors
3. Reference for storage time of different parts:
| chicken parts | Refrigerated shelf life | Freezing period |
|---|---|---|
| chicken breast | 1-2 days | 9 months |
| Chicken thigh | 2-3 days | 6 months |
| whole chicken | 3-4 days | 12 months |
From the above analysis, it can be seen that in most cases, the redness of chicken is a normal biochemical phenomenon. Consumers only need to master scientific identification methods and choose formal purchasing channels to ensure food safety. If you find any obvious abnormalities, you can call 12315 to report it to the market supervision department.
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