You’re standing at your kitchen counter, ready to prepare dinner, when you peel back the plastic on your thawed chicken breasts and freeze. There, beneath the skin, are distinct purple or dark red blotches. Your heart sinks. Is this a sign of spoilage? A health hazard? Should you risk it or toss $15 worth of protein straight into the trash? That moment of culinary uncertainty is more common than you think—and the answer isn’t always what you’d expect.