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I have cooked chicken breasts today and they read 83c (safe is 73c) with a ThermoWorks Thermopop (best company in the industry). When I sliced them they had small pink strips on the inside. What does it mean? Was the chicken safe? Is it impossible for chicken to be both slightly pink and safe?

marked as duplicate by rumtscho Feb 9 '16 at 17:34

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