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Ask Dr. Michael Salkin Your Own Question
Dr. Michael Salkin
Dr. Michael Salkin, Veterinarian
Category: Bird Veterinary
Satisfied Customers: 29741
Experience:  University of California at Davis graduate veterinarian with 45 years of experience
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We have butchered 8 chickens today. The last two are rhode

Customer Question

We have butchered 8 chickens today. The last two are rhode island reds, and their meat is a bright pink, almost red like a tomato. What do we do?
Submitted: 1 year ago.
Category: Bird Veterinary
Expert:  Dr. Michael Salkin replied 1 year ago.

I'm sorry that your question wasn't answered in a timely manner. We don't have many avian vets on this site. Your question was a puzzler and so I consulted with a friend of mine who is a board certifed veterinary pathologist with a special interest in birds. She and I thought that meat that red could only result from very well oxygenated muscle tissue as might occur if the birds had to be chased down and put up quite a fight. In other words, there was quite a bit of oxyglobin in the tissues.

Most important, there isn't any reason to believe that the color change is pathological and so we wouldn't hesitate to eat the meat. Please respond with further questions or concerns if you wish.

Expert:  Dr. Michael Salkin replied 1 year ago.
I'm just following up on our conversation about your pet. How is everything going?
Dr. Michael Salkin