Pink Poultry

FriendlyEgg · December 2008

Anyone have a good 'independant' website that I can print to show my guests tomorrow that eating the pink poultry is safe?

Not that I care - because if they did what they did last year (try and microwave it for 30 minutes after it was done) - I will kick them out and eat the bird myself...

Thanks a million.

Merry Xmas!

BobS · December 2008

Sorry, but I do not think I have seen pink poultry.

Now if you are measuring the temp, and get to 160, it is safe regardless of the color. Most people take the dark meat to 180, but that is for texture rather than food safety.

thebtls · December 2008

I assume you are smoking a turkey or chicken which will cause the pink condition (if not smoked then pink = undercooked). Search the web for smoking images and instructions...or just eat the bird yourself, or grill hamburgers.

thirdeye · December 2008

I give the subject a quick one line on my Intro To Q page...."Don’t be alarmed if the meat, especially chicken, has a pink color. This is a natural reaction from the smoke. If you monitored your finish temperature and any juices run clear, the meat is done". I follow it up with a picture of ribs.

The easy test is called the napkin test. Just take the corner of a paper napkin and blot either the juices or a joint such as the leg-to-thigh. If the liquid the napkin absorbs is bloody, it will be very noticeable...if it's only juice it will appear transparent on the napkin.

stike · December 2008

that, and remind them bacon and ham are pink from curing and smoking too. then ask them how it is that something could be done on the INSIDE while being uncooked on the outside (assuming you are talking about the pink smoke ring).

Boatman · December 2008

If you mean bloody chicken, here is what I have on the subject

http://www.hi-tm.com/Documents/Bloody-chik.html

FriendlyEgg · December 2008

Thanks - but I remember a thread a couple of years back whereby some USDA government website described poultry when smoked as having a smoke ring and/or could be slightly pink on the inside. The same website said that the only way to know 100% for sure if poultry was safe was by its internal temperature.

I was simply hoping for some page I could print out that said that pink meat can be fine - as long as the inside temp is ok.

thks

stike · December 2008

any guest that needs that kind of proof should just get a bowl of cheerios....

Crimsongator · December 2008

Here is a link for you regarding pink poultry.

http://www.fsis.usda.gov/Factsheets/Color_of_Meat_&_Poultry/index.asp

thirdeye · December 2008

http://www.fsis.usda.gov/Factsheets/Color_of_Meat_&_Poultry/index.asp

Check Item 14.

Pink Poultry

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