Chicken may retain a pinkish color, especially near the bones, even when its internal temperature has reached a safe level; this often does not mean the meat is raw. The pink color usually comes from pigments that seep from the bone marrow into the meat during cooking and is more common in young, fast-growing chickens. However, color alone is not a reliable indicator; the only sure way to tell whether chicken has been cooked safely is to measure its internal temperature.
What is the main cause of the pink color?
A pigment in the bone marrow may seep from the bone surface during heating and lightly color the surrounding meat pink. This effect is more noticeable in young, fast-growing chickens sold frozen because their bones have not yet fully hardened, allowing the pigment to escape more easily. This pink color is usually seen in bone-in portions such as thighs and wings; because the same mechanism does not occur in boneless breast meat, this color change is much less common there. If the chicken was previously frozen, the effect may also be stronger; small changes in cell structure during freezing and thawing may allow the pigment to spread into the meat more easily.
Does this always mean the chicken is safe?
Pinkness caused by bone pigment is not in itself a warning sign, but color should never be used on its own as a reliable measure. Some chicken may look slightly pink even after reaching a sufficient internal temperature, while some undercooked chicken may look white because it has not been heated long enough and may still be unsafe. So generalizations such as “if it turned white, it is cooked” or “if it stayed pink, it is raw” are both misleading; the deciding factor is the meat's internal temperature, not its color.
How can you tell whether chicken is cooked?
The only sure way to confirm that chicken is safely cooked is to measure the internal temperature in the thickest part with a meat thermometer, without touching the bone. Reaching 74°C / 165°F reduces harmful bacteria that may be present in chicken to a safe level. In bone-in pieces such as thighs, the thermometer tip may show an inaccurate, usually higher, temperature if it touches the bone; therefore, take the reading in the thickest boneless part of the meat.
What is the risk of eating undercooked chicken?
Chicken that has not been cooked sufficiently may carry various bacteria, especially Salmonella, and can cause serious food poisoning if eaten. This risk may have more serious consequences for children, older adults, and people with weakened immune systems. For this reason, checking each time with a thermometer rather than relying on appearance helps avoid both unnecessary overcooking and the risk of undercooked chicken.
Quick summary
Chicken remaining pink near the bones is often caused by pigments seeping from the bone marrow and does not by itself mean it is raw. However, color is never a reliable indicator of doneness. The only way to confirm that chicken is safely cooked is to use a thermometer to verify that its internal temperature has reached 74°C / 165°F; this helps avoid both undercooked and unnecessarily overcooked chicken.
This content is for informational purposes only and is not a substitute for medical advice. Consult your healthcare provider before making any decisions about your health.
Comments (3)
Kemik etrafındaki pembeliğin normal olduğunu söylüyorsunuz ama ben yine de güvenmedim, termometreyle 74 dereceyi görmeden asla servis etmiyorum; belki de herkes bu kadar temkinli olmalı, renk açıklaması yine de biraz cesaret kırıcı geldi.
Kemik etrafındaki pembeliğin normal olduğunu söylüyorsunuz ama ben yine de güvenmedim, termometreyle 74 dereceyi görmeden asla servis etmiyorum; belki de herkes bu kadar temkinli olmalı, renk açıklaması yine de biraz cesaret kırıcı geldi.
Kemik etrafındaki pembeliğin normal olduğunu söylüyorsunuz ama ben yine de güvenmedim, termometreyle 74 dereceyi görmeden asla servis etmiyorum; belki de herkes bu kadar temkinli olmalı, renk açıklaması yine de biraz cesaret kırıcı geldi.