two proteins that are responsible for transporting and storing oxygen in blood and muscle tissues, respectively. When heated, these proteins undergo chemical changes that can result in dark pigmentation. In particular, the iron in hemoglobin can oxidize, leading to the dark coloration observed in the bones.
These pigment reactions are more pronounced in younger chickens due to their higher bone porosity and increased blood flow in the bone marrow. This is why the phenomenon is more commonly observed in poultry compared to other meats like beef or pork.
3. When
