Chicken or quail have black or dark red spots on the meat

Is this normal?

I've got about 10 quail meats and some of them have these spots.

Are these safe to cook and eat? Is it possible that they had a disease or were infected?

I'm scared of Coronavirus, and chickens and quails can carry influenza and Coronavirus is a type of influenza, so could this be related?

I've googled a lot but I can't find anything on it: "Quail red OR black OR dark spot on meat" etc.

My question is not a duplicate of: red spots on the chicken

chicken raw-meat

Best Answer

It's just clotted blood.

Quail is a far more game-y meat than chicken meaning there is much more muscle and you end up with a lot of dark meat. You get the same with truly free range chickens.

This is nothing to worry about and I have never seen a quail which doesn't look like that.

Source: My mum had a poultry farm.

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Why does my chicken have red spots on it?

Generally speaking, the red spots you see on the surface of raw chicken meat are blood spots. These blood spots are caused by poor handling and processing of the meat, therefore causing the blood to show up. While it may look quite alarming, blood spots on the chicken are safe as long as you cook the meat properly.

Why does my raw chicken have black spots?

Some color changes are normal for raw chicken. But fading to grey, or darkening of some spots, indicate spoilage. Woody white patches on raw chicken that's been frozen and thawed are signs of freezer burn. In this case, it's safe to eat, but for the best taste, trim away and discard the white parts.

Can you eat chicken with black spots?

If you notice any visible signs of mold growth or color changes between the time you put the chicken in the refrigerate and when you intend to eat it, throw it away (2). It can be difficult to spot mold or color changes if there are any seasonings or dressings on the chicken.

Why does my chicken breast have dark spots?

Changes in color, just like with raw or cooked chicken, is an indication that the chicken has expired. Unlike the raw or cooked chicken, if the chicken has become faded, or paler in color than when it was frozen or, on the opposite end, has darkened\u2014it is no longer safe to consume.

The Science Of Dark vs. White Meat

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