I cooked a chicken breast and while i cut it in half, i noticed that no blood came out of it. Since it is a muscle shouldn’t there be blood inside, no matter how clean the outside it?
In: Biology
A normal practice when slaughtering animals is to drain all their blood from the body while it is still hot. So most of the blood which would have been in the blood vessels in the muscle would have drained out at the slaughter house. Any remaining dropps of blood would become thicker as the meat cooled down from body temperature and therefore does not flow as well. And over time it would coagulate as well which makes it solid. This means that when you cut open a piece of meat there will not be much blood in it at all and the little blood there is will be a solid and not flow out all over the place.
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