!!

Guests can now post!

Welcome to Intelligent Answers.  As a guest, you are now able to post a question, subject to getting through our spam-bot filters.  However, if you want to answer any questions, you will need to register.  Thanks for visting!  (BTW - guests cannot post links, and if you post spam, we will block your IP and report you to every spam protection site we can find - we work hard to keep this site spam free for the benefit and enjoyment of our members!)

Author Topic: Pigs and chickens have red blood. So why does their meat go white when cooked?  (Read 576 times)

Offline P-Kasso2

  • Awaiting inspiration.
  • PK unique
  • University Councillor
  • *
  • Thank You
  • -Given: 54
  • -Receive: 164
  • Posts: 12272
  • Helpfulness: 214
  • January 2011 prize-quiz winner.
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 ?

"I live in hope"