Every time I cooked chicken, this strange white substance appearing made me worry… 😨 Was it fat? Something abnormal? I finally discovered the answer, and it really surprised me! 🤯 Find out the truth in the article 👇👇👇
When preparing poultry, you may notice a surprising whitish substance. It’s a slimy and sticky matter that accumulates in the pan or clings to the meat, leaving many people wondering what it is and whether it’s safe to eat. The answer is simple: it’s a completely normal phenomenon, harmless, and safe for consumption. This is a perfectly natural occurrence that has a scientific explanation.
The white substance that forms during cooking is a mix of proteins and water released from the chicken. When exposed to heat, muscle cells contract and expel liquid. As the cooking process continues, the proteins coagulate and turn whitish—much like egg whites when boiled.
Dr. Topher McNeil, a food science expert, explains that “the muscles [of the chicken] contract and release the fluid that sits between muscle cells.” So, the whitish substance is simply a natural byproduct of cooking.
What causes this phenomenon?
While this can happen with any poultry, it is more common when cooking chilled or previously frozen meat. Freezing causes ice crystals to form within muscle cells.
The freezing process creates tiny ice crystals that tear the muscle fibers, releasing more liquid when the meat thaws and cooks.
Repeated freezing and thawing cycles make this effect more noticeable, increasing the presence of the white substance. This process is similar to what happens when a frozen fruit defrosts and releases juice. The whitish substance resembles egg whites because both contain a high amount of albumin, a protein that reacts to heat.
How to reduce it?
✅ Avoid repeated freezing: Buy fresh poultry or prevent multiple freeze-thaw cycles.
✅ Pat it dry: Drying the chicken with a paper towel before cooking reduces surface moisture and improves browning.
✅ Cook it slowly: High temperatures cause muscle cells to contract quickly, releasing more liquid. Cooking at a moderate heat can limit this effect.
✅ Marinate the chicken: Soaking the chicken in a salt solution helps retain moisture and minimizes leakage during cooking.
