The problem that most people don’t understand, the truth is finally clear
Even if the meat temperature has exceeded the safe and edible standard, it is sometimes pink. Why?
In various client cases, in particular, pork chops and bone-in chicken are often seen as “undercooked” scenarios. Although when the meat temperature is above 72 degrees C, it is basically colored taupe or grayish, in fact, even if the meat temperature has exceeded the safe edible standard, it is sometimes accompanied by a pink color.
“Boss, my flesh is still raw!” In a variety of client cases, especially chops and bone-in chicken are the most frequent examples of this situation.
Meat shows red is influenced by “Myoglobin” and “Hemoglobin” in meat and is also dominated by myoglobin, which is the color of the muscle itself.
The content and type of meat are influenced by the type and processing method of the meat, including intrinsic factors (such as species, varieties, parts, feeding, pre-slaughter conditions, etc..) and external factors (e.g. placement environment, processing method, etc.) differ from each of the above conditions, resulting in a slightly darker flesh color.
For example, in the difference between the three species of beef, and chicken, beef is generally higher than chicken, making beef the reddest of the three and chicken the whitest. In terms of partial meat, the legs have a lot of activity and need a lot of oxygen. The presence of myoglobin, which is responsible for carrying oxygen, makes the flesh look redder than the back muscles and the chest.
There are many causes of myoglobin changes
In the normal state, myoglobin appears purple (deoxymyoglobin Deoxymyoglobin, dMB). When combined with oxygen, it forms a bright red oxymyoglobin (Oxymyoglobin, Omb), which is then placed over a period of time to form brown mutagenic myoglobin (Metmyoglobin, mmB). All three of the above can restore flesh color by oxidation. However, when heated to a certain temperature, protein changes occur, forming irreversibly denatured metmyoglobin, which is the usual flesh color after cooking.
But in some special cases, such as nitrite added when making sausages, causes red nitro protein to form, and the flesh remains pink even after cooking. In addition, when exposed to carbon monoxide (CO), the muscle becomes pink, and some fresh meat packs contain carbon dioxide, making boxed meat pink and looking delicious.
Due to the wide variety of reasons that can cause different meat colors, this article discusses “whole pieces of meat that have not been chopped”.
Is pink meat really cooked or undercooked? let him cook.
In fact, “cooked” and “raw” are not the true standards of “edible” and “inedible”. As long as the ingredients are handled properly, cooked under safe eating standards only causes protein changes in the meat, affecting the taste, taste and juiciness of the meat.