Think the Red Liquid in Chicken Is Blood? Experts Reveal the Truth About Myoglobin and Food Safety Myths

Cutting into a freshly cooked piece of chicken and spotting a reddish or pink liquid near the bone often causes instant panic. Many people immediately assume the chicken is undercooked or filled with blood. But food experts and nutritionists say that belief is one of the most common myths about cooking poultry. According to nutrition and fitness experts, the reddish liquid seen in chicken is usually not blood at all. Instead, it is primarily caused by a protein called Myoglobin - a natural compound found in muscle tissue. “It is usually more in cuts like chicken thighs, legs, wings, and those muscles that are more worked. You won’t find it in cuts like chicken breast. Basically, more worked muscles equal more myoglobin,” said Ralston D'Souza,

a popular fitness coach. “Don’t think that the chicken is spoilt and throw it,” said Smita Deo, food experts, on her Instagram.

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A post shared by Ralston D'Souza (@ral.livezy)

What is myoglobin?

Myoglobin is a protein responsible for storing oxygen inside muscles. It not only gives meat its characteristic colour and helps muscles function during physical activity, but it is also the reason why muscles function properly. According to experts, myoglobin exists in many types of meat, including chicken, beef, lamb, and fish. The amount of myoglobin differs depending on how much a muscle is used. For example, chicken thighs and legs contain more myoglobin because these muscles are used more actively, while chicken breast meat usually contains less. This is why darker meat appears redder or brown compared to white meat.

Why does chicken sometimes look pink even after cooking?

Many people assume pink chicken automatically means unsafe chicken. However, food experts say colour alone is not always a reliable indicator of doneness. When chicken cooks, heat changes the structure of myoglobin through a process called denaturation. As temperatures rise:

• Around 60°C (140°F), meat may still appear pink
• Around 77°C (170°F), myoglobin usually turns greyish-brown

However, several factors can affect colour changes, including:

• Freezing before cooking
• Bone marrow leakage
• Cooking method
• Age of the chicken
• pH levels in the meat

In younger chickens, bones are more porous, which sometimes allows pigments from bone marrow to seep into nearby meat during cooking, especially around thighs and drumsticks.

Is pink chicken always unsafe?

Doctors and food safety experts stress that properly cooked chicken should always reach a safe internal temperature regardless of colour. According to food safety guidelines, chicken is considered safe when the internal temperature reaches 74°C (165°F). Using a food thermometer is far more accurate than relying only on appearance. Experts warn that undercooked poultry can still carry harmful bacteria like Salmonella and Campylobacter infection, which can cause food poisoning, diarrhoea, fever, vomiting, and stomach cramps.

Common chicken cooking myths

Health experts say many food myths continue circulating online. In reality, proper cooking temperature and safe food handling matter far more. A few of these misinformation points include:

• Pink meat always means raw chicken
• Washing chicken removes bacteria
• Red liquid equals blood
• Frozen chicken cooks the same way as fresh chicken

How to cook chicken safely?

According to D’Souza, you need to cook poultry thoroughly by using a food thermometer, avoid cross-contamination, wash your hands after handling raw meat, and keep raw poultry separate from ready-to-eat foods. It is important to understand what myoglobin actually is to reduce unnecessary fear while also encouraging safer cooking practices. And so, the next time you spot a reddish liquid in chicken, it may not be blood at all - it is often simply science at work inside muscle tissue.