Processing Techniques: Some commercial processing methods, such as “woody breast” or “white striping” conditions, can alter the muscle structure. This can cause the meat to retain more water, which is then expelled as protein-rich fluid during cooking.
Water Retention: Poultry is sometimes chilled in water during processing. This can lead to some absorption of moisture, which is later released when heated.
Is It Safe to Eat?
Yes. The substance is simply cooked protein and water from the chicken itself. It is not a sign of spoilage, undercooking, or contamination. Its presence does not affect the safety of properly cooked chicken, which should always reach an internal temperature of 165°F (74°C).
Can You Prevent or Minimize It?
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