Why is there a purple spot on my chicken breast?

 

You opened a package of chicken breasts, ready to   cook, and there it was… Surprise: a purple stain on the   meat. Not very comforting, is it? So what exactly is it? Is it dangerous? Can we still eat it? Let me explain.

Poultry

Visual Art & Design

What’s that purple spot?
Typically, this strange purple or dark red spot is a small subcutaneous hemorrhage. In reality, a small blood vessel ruptured during slaughter or transport, leaving blood beneath the meat’s surface.

It’s a bit like a bruise on your skin. It’s not pretty, but it’s not necessarily a big deal either.

Is it dangerous?
The good news is that in most cases, it isn’t. If your chicken smells good (no sour or rotten odor), has a normal consistency, and has been properly refrigerated, there’s no risk.

However, if you have doubts about the smell or general appearance (sticky consistency, grayish color), it is better not to risk it and throw the meat away.

Poultry

Can I still eat it?
Yes, you can simply cut out the purple spot if it bothers your eyes. Then cook the chicken thoroughly—as usual—and it’s ready to eat. The heat will kill any bacteria.

Why does this happen?
This type of stain is more common than you might think. It can be caused by:

Shear pressure

Shock during transport

Circulatory problems shortly before slaughter

This is not a sign of poor quality, but it can certainly be a deterrent.

Bottom line:
This type of purple spot is usually harmless. If the rest of the meat looks fresh and normal, cut off the affected area and cook it as usual. Always trust your nose and instincts: if you notice anything other than the color, it’s best not to eat it.

 

Why does this happen?
This type of stain is more common than you might think. It can be caused by:

Shear pressure

Shock during transport

Circulatory problems shortly before slaughter

This is not a sign of poor quality, but it can certainly be a deterrent.

Bottom line:
This type of purple spot is usually harmless. If the rest of the meat looks fresh and normal, trim off the affected area and cook it as usual. Always trust your nose and instincts: if something seems unusual beyond the color, it’s best not to eat it.