Uncooked meat is semitransparent with a kind of gelatin-like luster. As it cooks, it becomes more opaque and shifts color.
The exact color transitions depend on the kind of meat and whether it’s had a chance to oxidize before you start cooking it. Chicken, which as mentioned you need to worry about the most, starts out a pale yellow-pink and cooks to a tannish color. Pork starts out light pink and cooks to a kind of light pinkish-gray; if it goes completely gray you’ve overcooked it. Beef and lamb start dark red, or dark pink if they’ve been exposed to the air, and cook to a deep red-brown.
All meat develops a brown crust over time if it’s being grilled or pan-fried, but it’s the interior color that matters. Another thing to look at is the kind of juice it’s dripping; uncooked meat bleeds slightly, a thin reddish fluid, while well-cooked meat oozes gravy-like, clear or brownish liquids. It’s safe before it stops bleeding, though.
Uncooked meat is semitransparent with a kind of gelatin-like luster. As it cooks, it becomes more opaque and shifts color.
The exact color transitions depend on the kind of meat and whether it’s had a chance to oxidize before you start cooking it. Chicken, which as mentioned you need to worry about the most, starts out a pale yellow-pink and cooks to a tannish color. Pork starts out light pink and cooks to a kind of light pinkish-gray; if it goes completely gray you’ve overcooked it. Beef and lamb start dark red, or dark pink if they’ve been exposed to the air, and cook to a deep red-brown.
All meat develops a brown crust over time if it’s being grilled or pan-fried, but it’s the interior color that matters. Another thing to look at is the kind of juice it’s dripping; uncooked meat bleeds slightly, a thin reddish fluid, while well-cooked meat oozes gravy-like, clear or brownish liquids. It’s safe before it stops bleeding, though.