Albumin: The white substance is actually albumin, a protein that is naturally present in chicken meat.
Cooking Temperature: The amount of albumin released can vary based on cooking temperature and method. Cooking chicken at high temperatures or for extended periods can lead to more albumin being expelled from the meat fibers.
Appearance: Albumin appears as a whitish liquid that may resemble foam or curds. It's perfectly safe to eat and is a natural occurrence in chicken meat.
Quality of Chicken: The presence of albumin does not necessarily indicate poor quality chicken. It's a normal physiological reaction of the muscle fibers to heat.
Impact on Taste and Texture: While albumin itself is harmless, excessive cooking that leads to a significant amount of albumin release can affect the texture of the chicken meat, making it drier and tougher.
Cooking Methods: Use gentle cooking methods such as poaching, steaming, or cooking at lower temperatures to minimize the amount of albumin expelled from the chicken.
One of these coins, known as the Olsen specimen, fetched a record-breaking $4.56 million in a 2010 auction.