"Chicken, ready for frying, white meat, meat only, raw" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Raw chicken meat, ready for frying, white meat, meat only.

White meat is the chicken breast. It is considered the most dietary part of the bird, as it contains less fat than other parts of the carcass. White meat has a pale pink color.

Raw meat has not undergone thermal processing and is not ready to eat. It must be cooked according to the cooking method to avoid health risks.

If you plan to cook chicken, it is important to observe all necessary sanitary norms and rules for handling meat.

Before cooking, you must thoroughly wash your hands and all surfaces and utensils that will contact raw meat.

It is not recommended to store raw meat and other products in the same refrigerator zone.

After contact with raw meat, thoroughly wash hands, cutting boards, knives and other utensils that were used for working with the meat.

When cooking chicken, follow these recommendations:

• thoroughly wash the chicken before cooking;
• ensure that the chicken has reached the required doneness temperature before consumption.

To determine the readiness of the chicken, you can use a special meat thermometer. The safe doneness temperature for chicken is 75 °C for large pieces and 77 °C for small pieces.

Cooked chicken meat should be tender and juicy, without a pink color in the middle.

If all cooking and sanitary norms are observed, consuming raw chicken meat is safe. However, it is important to remember that each person is responsible for their own health and safety, so you must exercise caution when handling raw meat and thoroughly cook it before consumption.