What is the truth about chicken color? Debunking myths and prejudices

He chicken color, whether white or yellow, has long been a topic of debate and confusion among consumers. However, it is essential to discredit the common belief that a yellow chicken is of lower quality than a white or pink one. The reality is that the quality of a chicken is determined by factors such as its freshness, how it has been processed and, finally, how it has been cooked; but not because of its color.

This tone variation, although intriguing, does not determine the quality, flavor, or nutritional value of the chicken. Yes, it is true that, in general, the yellow chicken It usually has firmer meat, while white chicken tends to have a softer and more delicate texture. But, despite these small differences, the truth is that both types of chicken offer a similar nutritional quality. Both are valuable sources of protein, monounsaturated fatty acids, phosphorus and vitamin B6.

The true determinant of chicken color is its diet. Chickens fed grains rich in yellow and orange pigments, such as corn, marigold petals, and alfalfa, often have a more yellowish tone; while those fed sorghum and wheat usually have a meat and paler skin or pink.

The carotenoids, present in foods such as carrots, beets and corn, also contribute to the yellowish hue of chicken meat by dissolving in its subcutaneous fat. Additionally, chicken genetics also play a role in its coloration, with Different races of chicken that naturally vary in color.

Therefore, the choice between one type of chicken meat or another should be based on personal preferences of texture and flavor, as well as nutritional needs, without prejudices about its quality based on color. This information-based approach ensures a more informed and healthier choice, unaffected by myths and misperceptions.

Washing chicken in the tap is dangerous | Source: Jan Vašek / PixabayThe reason

The only thing that matters: learning to treat it

Chicken consumption is common in many diets around the world due to its versatility and nutritional contribution. However, its handling and preparation carry a risk of food poisoning if certain proper hygiene and cooking measures are not followed. Chicken can harbor pathogens such as Yersinia, Campylobacter or Salmonella, so it is crucial to handle it safely. A common mistake is washing chicken under the tap, which can spread bacteria through the water. Instead, you should clean the surface with a cloth or absorbent paper, cover it with plastic wrap and refrigerate it until use.

He storage Correctness of the chicken is equally important. It should be refrigerated immediately upon arrival home. temperatures of 4°C or less, and keep raw in the refrigerator for a maximum of 1-2 days. If not consumed in 24-48 hours, it should be frozen, avoiding contact with other foods. Once cooked, you can refrigerate for 3-4 days and freeze if it is not going to be consumed within the first 4 days.

The defrosting Chicken also has its rules. It is best to do it slowly in the refrigerator, which can take 1 to 2 days, depending on the size of the chicken. Although there are options to defrost faster, such as a bowl of cold water or the microwave, these can affect the quality of the meat and allow the bacteria expansion if done at room temperature.