What Is the White Goo?
The white goo that appears on cooked chicken is primarily a combination of water-soluble proteins —mainly albumin —and other liquid components that are naturally present in raw chicken. These proteins coagulate and expel moisture when exposed to heat, creating the white, slimy substance you see.
Here’s a breakdown of the key components:
Albumin : This is the same protein found in egg whites, which also turns opaque and solid when cooked. In chicken, albumin is water-soluble and leaks out as the muscle fibers contract during cooking.
Moisture : Chicken contains about 60–70% water. As the meat cooks, this water is forced out along with the dissolved proteins.
Other Proteins and Compounds : Smaller amounts of other proteins, fats, and minerals may also contribute to the gooey appearance.
Why Does It Form?
The formation of the white goo is rooted in the science of protein denaturation and muscle fiber contraction . Here’s how it happens:
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