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Appearance and color
Depending on whether you have raw or cooked chicken, there are a few important things to notice in terms of its appearance and color .
Before preparing wimp, it ’ sulfur crucial to look at its appearance for signs of spoilage. Raw chicken should have a light pink color with white fatty pieces. If the pulp is gray or k or if the fatten is yellow in color, this is a sign of spoilage and you should discard the chicken. That said, it ’ s normal if there are balmy color changes in the chicken ’ second human body. For example, you may observe a rebuff darken or evanesce of the pink human body, a normal result of oxymyoglobin — a bolshevik protein and pigment — converting to metmyoglobin after being exposed to oxygen ( 1 ). Though not always a sign of spoilage, this can mean that the chicken international relations and security network ’ thymine as fresh. typically, arsenic farseeing as the chicken is safely stored in the refrigerator or deep-freeze, balmy tinge changes are normal. last, if you notice any visible signs of spoil, such as cast growth, throw the chicken out. Unlike with hard cheese, you can ’ t just cut off a modest section where cast emergence has occurred, so you should discard the entire assemble or batch of chicken .
Cooked chicken should be white, with no pink pieces of flesh. Pink flesh is a sign of undercooked wimp. If you ’ re storing chicken as leftovers, be surely to keep it in the refrigerator at 40°F ( 4°C ) or less, in a seal container for a maximum of 3 days. And be sure to put it mighty in the electric refrigerator after cooking or eating — chicken can spoil if left out in the “ danger zone ” of 40°F ( 4°C ) to 140°F ( 60°C ) for more than a few hours. This is a temperature range in which bacteria grows exponentially and increases the risk for foodborne illness ( 2 ). If you notice any visible signs of mold growth or tinge changes between the time you put the chicken in the refrigerate and when you intend to eat it, throw it away ( 2 ). It can be unmanageable to spot mildew or color changes if there are any seasonings or dressings on the chicken. That ’ sulfur why you should eat the chicken within 3 days of cooking it. Be certain to reheat the chicken to at least 165°F ( 74°C ), using a food thermometer to measure its inner temperature ( 2, 3 ) .
Summary If bleak chicken is grey, green, or any color other than light pinko, this is a sign it has gone badly. Cooked chicken should be white with no visible mildew growth or residues .
A revealing augury of bad chicken is a foul spirit. Raw, fresh chicken will have a identical mild smell or none at all. If your wimp has a very apparent smack, such as a sour or sulfur-like smell exchangeable to rotten eggs, throw it out.
however, you should never rely on smell alone to determine if chicken is safe to eat. People ’ sulfur feel of spirit can vary, which means not everyone will notice a deepen in the smell of chicken. then, look out for other signs of spoil vitamin a well .
Summary Chicken that has gone bad will normally have a dark or sulfur-like smell. Most much, fresh chicken has limited to no smell at all .
fresh raw chicken has a glossy, reasonably soft texture. It shouldn ’ metric ton be slimy, gluey, or brassy. If your hands have a slimed residue on them after touching raw wimp, this is a sign it has gone bad. Cooked chicken is firm and drier than raw chicken. If you notice any texture changes, such as increase indistinctness, loathsomeness, stickiness, or remainder, it ’ s likely no retentive safe to eat .
Summary Raw chicken shouldn ’ deoxythymidine monophosphate be slimy, awkward, or tacky and should be glistening and reasonably soft. Cooked chicken that has gone bad will normally be slimed, sticky, and excessively soft .
Along with pass signs of spoilage, it ’ s besides important to look at the exhalation go steady american samoa well as consider when you purchased the chicken. first, always look at the passing date before purchasing wimp. You may notice that a box of wimp can have two dates listed on it : a “ pack date ” and a “ best if used by ” go steady. The first gear refers to the date the chicken was packaged and is intended for use by manufacturers and retailers, rather than consumers. alternatively, the “ use by ” ( termination ) date is the one you should refer to. This is the date by which the manufacturer recommends you use the food in order to experience “ peak quality. ” If you plan to eat chicken within 1–2 days, you can choose a package that ’ second approaching its termination go steady, which is normally on sale. If you ’ re not going to use fresh chicken by its termination date, it ’ south best to freeze it for later consumption ( 2 ). It ’ south besides well to grab raw chicken at the end of your grocery store trip. This reduces the prison term it spends in your cart in the risk zone. Be certain to take the chicken home immediately and place it in the electric refrigerator or deep-freeze. In the deep-freeze, chicken can stopping point up to at least 9 months, provided it ’ s tightly sealed. Before putting the wimp in the deep-freeze, write the leverage date on the box to keep lead ( 2, 4 ). In the electric refrigerator, bracing uncooked chicken can last 1–2 days ( 2, 4 ). If you have already cooked the chicken, you need to eat it within 3-4 days, and you should always store it in the refrigerator .
Summary look for chicken with an termination date that ’ s at least a few days former than the purchase go steady. Be certain to store it in the refrigerator or deep-freeze within 2 hours to prevent spoilage .
The bottom line
Being able to tell when your chicken has gone bad will help keep you and your class safe from foodborne illness.
fresh sensitive chicken is normally a light pink color with white pieces of fat, has fiddling to no smell, and is soft and damp. If your chicken is despicable, has a foul olfactory property, or has changed to a yellow, greens, or gray color, these are signs that your chicken has gone bad. Toss any wimp that ’ s past its exhalation date, has been in the electric refrigerator for more than 2 days naked or 4 day cooked, or has been in the temperature danger zone for over 2 hours. Though these signs are useful, the saying rings true : “ When in doubt, throw it out. ”