Do you use your thumb while cooking your chicken? When the juices run, is it clear? Do you keep an eye over the meat? These methods are not foolproof, or a meat thermometer cannot show the correct temperature sometimes.
Most of the people used to consider that when the colour changes to white from pink, it is ready to serve. But there is no proof of this in the scientific literature, so it needs to testify. Solveig Langsrud, a senior scientist at the Norwegian Institute of Food, Fisheries and Aquaculture Research has been working on the relationship between changing colour pattern of chicken and final stage of cooking.
They’ve surveyed over 3,969 people and interviewed many people from different age group. There were three focus group: Young single men, families with infants and elderly people over 70 to find out the reasons.
Most of them have stated that they decided the cooking is done with their own gut feeling. Others said that they looked over the surface of the meat, testing the texture, check inside of the dish to decide the conclusion. It is also important that the core meat temperature and the texture, if they are ready to serve then it’ll be turned to fibres, not blooming with glossy effects. And the temperature will also be changed after the cooking complete done.