From what I read the ph level of the stuff it’s cooking in (among other things) can affect the temperature at which the myoglobin turns clear (the stuff that makes the juices and sometimes meat look pink). so undercooked chicken can be white with clear juices, while overcooked chicken can be pink with pink juices. Bone marrow could also make it look pink near the bone. And I didnt read that in one place, multiple places I’ve looked into have said that that’s the case.
Also I feel less alone now

I knew I’d be in the minority but before your post I was fully alone