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Author Topic: Pigs and chickens have red blood. So why does their meat go white when cooked?  (Read 932 times)

Offline P-Kasso2

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Most red meats go a dark red when cooked, but not chicken and pork.  They go white.  Why? 

Could it be because pigs and chickens simply have 'different' blood compared to sheep, or cows, or deer?  Or is there another, completely different, reason that I haven't thought of?

Why does pork and chicken meat go white instead of staying red when cooked ?

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