Cooking chicken can sometimes result in a curious discovery: white goo. This slimy, jiggly substance often pools in the pan or clings to the meat, leaving many people puzzled about what it is and whether it’s safe to eat. The good news? This strange phenomenon is completely normal, harmless, and has a simple scientific explanation.Cooking equipment
What Is the White Goo?
The white goo that often appears while cooking chicken is a mix of protein and water released from the meat. When heat is applied, the muscle fibers contract, squeezing out the liquid inside. This liquid then solidifies into a white substance as the protein cooks, similar to the way egg whites change texture and color when heated.
Food scientist Dr. Topher McNeil explains, “The [chicken] muscles themselves actually contract and squeeze out the liquid that’s in between muscle cells.” In other words, the white goo is just a natural byproduct of cooking.
Why Does It Happen?
This phenomenon can occur with any chicken but is more common with frozen or previously frozen meat. Freezing creates ice crystals within muscle cells, which rupture the fibers and release more liquid when thawed and cooked. The more times chicken is frozen and thawed, the more noticeable the effect—similar to how frozen fruit leaks liquid when softened.
The Science Behind It
The white goo resembles egg whites because it’s largely made up of albumin, a protein that coagulates when heated.
As one expert notes, “The main protein in egg whites is albumin, which accounts for about half of the protein in chicken juices,”.
Is It Safe to Eat?
Yes, the white goo is completely safe to eat. It’s just cooked protein and water, even if it doesn’t look very appetizing. However, if the goo has an unusual color or odor, it could be a sign that the chicken is spoiled.
How to Reduce the Goo
While it’s impossible to eliminate the white goo entirely, there are some ways to reduce its appearance:
Avoid multiple freezing cycles: Try to purchase fresh chicken or avoid refreezing meat once it’s thawed.
