How the Mysterious White Goo on Cooked Chicken Works: A Look Into the Science Behind It

### **How the Mysterious White Goo on Cooked Chicken Works: A Look Into the Science Behind It** 🐔🔬

If you’ve ever cooked chicken, chances are you’ve noticed a strange, white, foamy substance forming on the surface. This “white goo” can be a bit unappetizing, but it’s entirely normal. Let’s dive into the science behind it and why it appears during cooking.

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### **What is the White Goo?**

The white substance you see on cooked chicken is primarily a combination of **water** and **protein** that is released when the meat is exposed to heat. Here’s how it works:

1. **Protein Breakdown:** Chicken contains natural proteins like myoglobin and albumin. When exposed to heat, these proteins denature (unfold) and coagulate, forming a white or opaque substance.
2. **Water Release:** Chicken, like most meats, has a high water content. As the proteins coagulate, they release water, creating the white, gelatinous appearance.

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