When cooking chicken, you might notice a white substance on the surface. This is usually collagen, fat, or processing residues—normal, harmless, and part of the meat’s natural makeup. During cooking, it often turns opaque or melts away.
However, if the white stuff is accompanied by a bad smell, slimy texture, or the meat shows discoloration like gray or greenish hues, these indicate spoilage. Also, persistent white residues after cooking could be a sign of overcooking or quality issues.
To handle this, inspect and remove excess fat or connective tissue, rinse the chicken thoroughly, and cook it to an internal temperature of 165°F (74°C). Always buy from reputable sources to ensure quality.
Understanding that white stuff is usually normal can help reduce worry, but always check for additional spoilage signs. When in doubt, discard the chicken. Stay attentive, cook thoroughly, and enjoy your meals safely…
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