How the mysterious white goo on cooked chicken works: a Iook into the science behind it

When cooking chicken, you might have noticed a strange, white gel-like substance seeping out of the meat. This phenomenon has puzzled many, leading to questions about its nature, safety, and ways to prevent it.

What is the White Goo?

The good news is that the white goo is completely safe and is a natural result of cooking chicken. But what exactly is it, and why does it appear?

According to food scientists, the white goo is made up of protein and water released from the chicken meat during cooking. When heat is applied to the meat, the muscle fibers contract, squeezing out the liquid inside. As the protein cooks, this liquid turns into a white solid.

In simpler terms, the white goo is essentially compressed meat juices, similar to how egg whites change color and texture when cooked.

Why Does It Occur More Often with Certain Types of Chicken?

The appearance of the white goo is more common with some types of chicken due to how the meat is processed and stored. For example, frozen chicken is more likely to produce the white goo because the freezing process breaks down muscle fibers, allowing more liquid to escape during cooking.

Understanding this phenomenon can help put your mind at ease the next time you see it. Rest assured, the white goo is harmless and a normal part of cooking chicken. 🍗🔬😊