What are the white particles in vacuum packed chicken thighs?

Vacuum-packed chicken thighs have white particles that could be due to the following reasons:

1.If the chicken thighs are vacuum-packed and stored at room temperature, then the presence of white particles may be due to the edible salt added to the chicken thighs during the production process, which reduces its solubility at low temperatures, and part of the sodium chloride (salt) falls off from the crystals to form crystals, and over time, the crystals become more and more, thus forming white particles visible to the naked eye.

2.If vacuum-packed chicken thighs are stored under low-temperature refrigerated or frozen conditions, then the presence of white particles may be due to the edible gum, soy protein and other substances added to the chicken thighs in the production process, which may crystallize in a low-temperature environment, and over time, crystallize more and more, resulting in the formation of white particles visible to the naked eye.

In either case, as long as the chicken thighs do not swell and leak, and are still within the expiration date, they can be eaten normally. If you are in doubt or concerned about the white particles, it is recommended to let the chicken thighs sit at room temperature for a period of time to see if they will dissolve or disappear naturally. If the problem persists, it is recommended to contact the manufacturer or seller for consultation or treatment.

If it is not expired, there is no flatulence.

Edible, these white spots are fat. Because chicken thighs contain a lot of fat, it is inevitable that some of them will be on the outside during processing, forming white spots. A type of meat (bone-on) taken from the thighs of chickens

What are the white granules that vacuum-packed chicken thighs have? I think if there are white particles, it should be a fat layer.

Desiccant.

The main ingredient of desiccant is quicklime, some desiccant is white and some gray, but most of the white is pure. It is often divided into two categories: chemical desiccants, such as calcium sulfate and calcium chloride, etc., which are dried by combining with water to form hydrates; Physical desiccants, such as silica gel and activated alumina, are dried by physical adsorption of water.

The control of moisture is closely related to the yield of the product. In the case of food, under proper temperature and humidity, bacteria and moulds in food can multiply at an alarming rate, causing spoilage, moisture and discoloration. Electronic products can also cause metal oxidation due to excessive humidity, resulting in defective products.

The use of desiccant is to avoid the occurrence of defective products caused by excess moisture.

Desiccant is suitable.

Desiccant is suitable for preventing instruments, meters, electrical equipment, medicines, food, textiles and other packaging items from moisture, desiccant is also widely used in shipping, because goods are often damp and deteriorated due to high temperature during transportation, desiccant can effectively dehumidify and prevent moisture, so that the quality of goods can be guaranteed.

1. Desiccant is used for moisture-proof of bottled drugs and food. Ensure the dryness of the contents and prevent the growth of various miscellaneous molds.

2. The desiccant can be used as a general packaging desiccant for moisture-proofing.

3. The desiccant can be conveniently placed in the packaging of various items (such as instruments, electronic products, leather, shoes, clothing, food, medicine and household appliances, etc.) to prevent the items from being damp, mildewed or corroded.

The above content reference: Encyclopedia - desiccant.