beyond color. Meat or poultry that develops an off odor, sticky or tacky surface, or slimy texture should not be used.
Therefore, ask several practical questions. Was the chicken kept continuously refrigerated? Is it still within a reasonable storage period? Does the package appear damaged or unusually swollen? Does the chicken smell unpleasant? Does the surface feel slimy or sticky?
A strange color alone cannot answer every safety question.
Normal raw poultry can also vary naturally in color. USDA notes that raw poultry can range from bluish-white to yellow because
