Chicken meat - a very budget, tasty and useful product, which can be the basis for cooking delicious cutlets, chops, as well as it can be used to make delicious soup, broth. But it is very important to know how to choose the right product, so that the dishes from it were safe.

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FoodOboz editors share helpful information on why white foam forms while cooking chicken meat and whether such meat is safe. The information was published in Newsy.gotujmy.

Is the foam that is produced when cooking meat poisonous?

Nutritionists say that the foam that forms during cooking, namely during frying, is absolutely safe. Since chicken meat consists mainly of protein. Under the influence of high temperature protein denaturation occurs, that is, its structure changes. After eating this foam you are not in any danger!

Can antibiotics be the cause of foaming during cooking?

It is a common myth that the foam that comes out of the chicken during frying is caused by antibiotics and hormones given to the birds during rearing. There is not a shred of truth in this, because such substances are forbidden. Animals are administered them only in justified cases at the request of a veterinarian, and this is extremely rare. Chicken meat is supplied to stores from farms, so it is almost impossible to find meat containing antibiotics or hormones in the store.

But it is worth noting that it is best not to eat chicken innards, including the liver, because it can accumulate harmful substances. It is also not desirable to eat chicken wings and be sure to remove the skin.

Also on OBOZREVATEL reported how to understand that the chicken on the counter is spoiled, and how to properly store the meat at home.

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