What is the white goo that comes out when cooking previously frozen chicken or pork?

The white goo you see coming out of previously frozen chicken or pork is not a sign of spoilage. It's called myoglobin, a protein found in muscle tissue that carries oxygen.

Here's why it appears when meat is frozen:

* Freezing disrupts the muscle tissue: When meat is frozen, the water inside the cells expands and forms ice crystals. This disrupts the muscle tissue, causing the myoglobin to leak out.

* Myoglobin is water soluble: When the meat thaws, the myoglobin dissolves in the water that was frozen, creating a white, sometimes slightly pink goo.

It's perfectly safe to eat: The white goo is a normal part of meat and doesn't indicate spoilage. The meat is still safe to cook and eat as long as it has been stored properly and thawed thoroughly.

Here's what you can do to reduce the amount of white goo:

* Thaw the meat slowly: Don't thaw meat in the sink or at room temperature, as this can lead to bacterial growth. Instead, thaw it in the refrigerator or in cold water.

* Pat the meat dry before cooking: This will help remove any excess moisture and reduce the amount of white goo that appears.

If you're concerned about the appearance of the meat, always err on the side of caution. If the meat smells bad or has a strange texture, don't eat it.