why does my chicken have a weird texture
Supply chain issues threaten a chicken tender shortage, humans have been eating chicken for 2,200 years, Turn your mojito into a marinade with this fun chicken recipe, why Greg Caggiano stopped buying non-organic chicken. I believe it is because Several years ago chickens were smaller 3 pounds or less. I said it felt like it should burst like a rubber balloon in the center. factory chicken. This is a very uninformed nation, and its extremely shameful. If you notice any texture changes, such as increased softness, sliminess, stickiness, or residue, it's likely no longer safe to eat. "It was unavoidable." I am so paranoid about food poisoning that I was initially wondering if my thermometer was wrong and they were somehow undercooked. I made that mistake with a dish in which the chicken was supposed to marinade for an hour in a mixture based on fresh lemon juice. In 20 years of breeding free range heritage breeds, she's seldom encountered the issue. I have had this multiple times in random packages of chicken from. We buy all our meat at Fresh Market, a local speciality grocer. It has an odd "bite" to it, like your biting into a piece of rubber, like a silicone type rubber. I buy organic chicken breasts and taste horrible. Texture Fresh raw chicken has a glossy, somewhat soft. They were like chicken used to be. We have mostly stopped eating chicken as a result . It's the first time I have experienced this, a raw, "al-dent", cartilage/meat hybrid sponge-like material not comparable to anything I can think of besides a baked apple mouth-feel, that isn't pleasant and completely unpalatable, I'll be looking for the smaller breasts from now on. Woody chicken breast meat is more coarse with fibers that feel "woody" hence the name. We buy our chicken from an Amish Market in the area, so I figured we'd be safe, nope. Or is it a sad byproduct of factory farmed chicken breasts? I know I asked too much but I dread the waiting incubation time for salmonella. . Thin breasts, thick breasts, frozen, fresh, chain-store, butcher bought, even take out has a raw, horrible consistency. Big mistake! Perdue can have chicken. It's commonly confused with white striping, which is when fat replaces muscle tissue. This happens because the heat causes the muscle fibers in the chicken to shrink, and as they shrink, they push out the water and other liquids. ( stop giggling ) The farmers are either pumping them full of hormones or super rich foods to get the breasts to grow very large very fast. I am prepared to return all next time again if it happens. Except the neighbors heirloom tomatoes sprayed with 7 dust every 5 days. They do that for several reasons. Cooked thoroughly and smelled and looked just fine. Happened a third time today a week or so since the last bag though I think they were in the same set of 6 Never knew it was called woody. Why do people wash their chicken before they cook it? Oh my goodness I thought I was crazy!!! Interesting about the water injection we have the same issue in Japan. Im calling the USDA. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. I have been having an issue on and off with the texture of my chicken. It's very disturbing what has become of our food. :(. The dishonesty is systemic. As all the commenters - I too am super confused and googling why is my chicken breast stiff like a corps??? It is also enjoyed as a snack food. Fortunately, I think, I am on Cipro for another unrelated condition and perhaps it would ward it off. Never had a problem with Whole Foods regular antibiotic free Rotisserie chicken. I guess sourcing is the answer? Learn something new everyday. Totally grossed me out. I've been so turned off by the taste I've actually stopped buying them thinking it was the specific brand. I never thought poultry suppliers would do this to chicken just to increase the weight/selling price. What these producers are selling is no longer what I consider edible meat. The texture is gross, even though fully cooked, it feels like it's raw, rubbery, gummy, very odd texture very unappetizing & unappealing. I have this issue too. We couldn't eat it; those fibers are too weird and crunch in the most unappetizing way. If you're aware of what to look for, it's pretty easy to avoid purchasing chicken like this. The Purdue Organic Chicken has been the gross stuff most of the time. I have experience that with Wendy's multiple times and it is a fatty chicken. I am so turned off by all meat and poultry that I am reduced to pasta and fish. Isnt the food and drugs we ingest supposed to be edible and safe for us? I bought a 4 pack of the bone-in skin on chicken breast and 1 out of the 4 had this weird texture. I only ate a few pieces before throwing it away. It's as described above, you cook the chicken thoroughly, but the texture is almost rubbery as if it is raw and it turns my stomach every time. Another thing to look for? The act of biting into the meat is extremely smooth, and the breast comes off in the portion your mouth covers (there's no tear-away). I wish I could find a brand of organic chicken breasts that are not crunchy. It's Nasty. Pretty frustrating.putting it back in the oven has seemed to fix it sometimes, but more often not. So it seems that when selecting g whole chickens or chicken breasts we should be selecting the smaller pieces as these likely are not part if the accelerated growth breedingit is worth a shot as I have experieced this texture a handful of times over the last 2 years and it makes me sick to my stomach (mental I'm sure). Ive landed here googling the same issue. That being said, there could be a myriad of reasons for this - humidity level in the fridge, container/storage, other foods in proximity, age of the meat, the texture makeup of chicken vs other meats (allowing different amounts of moisture, bacteria, etc), etc. Its not the cooking its the product for sure. Going to make sure I know of the source, they are small, and make sure they have not been injected/brined, thanks everyone. ive noticed this once or twice in the last few years, but more so since weve been in quarantine (past 6 months.) But all could be culprits. I bought them fresh today from a local farmer style market. This has happened to me a few times before. I think that is the issue we are all experiencing. I try to avoid red meat (especially fast food burgers) and chicken breast is about the only thing on the menu i would order.not any more. The first half of the piece I ate and it was, regular chicken, the second half past the chicken breast divide into the other half breast, was rubbery and grizzly almost, like raw chicken. I hope I'm not jinxing myself here, but I do think Bell and Evans may be normal. I thought it was the injection or saline or something, but it's actually a deformity of the chicken's muscles called "woody chicken" or "woody breasts". It had such a horrible texture, like almost crunchy but was cooked all the way through! Different grocery store for sure. Then I started tasting it in frozen chicken entrees - some pieces good, some pieces not. Roasters can be more tender than stewing hens. I came across this a few times, and it's gross. It was something I was running into at home. I thought I was going to be able to save time driving, but Im going back to Whole Foods! "The advice I'd give to growers to ensure their chickens don't develop woody breasts is to allow their flocks to maintain natural growth patterns. some were very thin and a couple were thick breasts. I've been having difficulty lately eating chicken and I this may have been the end for me. Thank you for using the word "crunch," as that is exactly how I describe it. What is happening is it's all about the breasts. https://www.iatp.org/news/terminator-chicken. It seems too simple to be true, but eating or drinking something hot may temporarily cause your sense of taste to get weird. Bro this just happened to me. Soon there will be no good meat left to eat and we will all be eating protein bars. It grossed me out so much- Ive almost stopped eating chicken altogether. Weve purchased Tyson in a pinch without issue as well. Not a fan myself. It is definitely not the way the chicken is prepared and cooked because I prepare multiple pieces at the same time and only some of them have the odd texture. It happened months ago and just happened last week again. I know this is an older thread but it's still happening and now I can't find any stores that don't have chicken with the same problem. They are even too tough to cut up and stir fry (tried that.not good). It was like biting into raw chicken, I took it in to complain and they gave me a refund, but it's hard to explain when it looks and feels cooked (albeit a bit spongey). But last night, this happened when I roasted some never frozen bone in breasts from the fridge. Hi, Im in the UK and I have had this twice now. As I began to eat I could feel this Gross rubbery texture. I just experienced this yesterday, I sous vide a bone in chicken breast at my normal temp and time I've been using and it was like biting into a raw chicken breast. I buy my chickens and rotisserie chickens from Whole Foods or the organic ones at Costco. Woody breasts are more common in older and bigger birds. It has a slightly rubbery and even shiny appearance. We used to eat chicken 2 or 3 times a week. Can't stand the texture and also because they have a weird flavor. Really, why does chicken taste like this now? I buy an occasional Bell and Evans, WF 365 branded and two local farms here in NH that do a nice job. Ugh - this is happening to me right now (which is what brought me to this thread). I will read all 1. You are feeding genetically altered food. This is all a class issue across the board, its about the super wealthy vs everyone else. they were inedible. It isn't a woody texture at all, but it is dubbed just that; woody breast. Tyson, just in general, should be crossed off the ole grocery list as it isits the probably the worst as far as product quality, and that's even excluding the "woody breast disease" issue. Lately, even before the pandemic but not to the same extent, I have had issues with chicken. "In other words, it's Fido's lucky day!". This may make that woody texture. You are correct the chicken is crunchy inside like you biting into a tendons it's crazy . The protein fibers in chicken become elastic when they are not exposed to moisture. A few here in Charlotte, NC and around the country. I just wonder if these chicken related issues have anything to do with "live agriculture slaughter" which is boiling chickens ALIVE! I bought breasts at Trader Joes. . I now only buy the tenders and remove the tough tendon. so I spit it out in sink and moved to the thicker pieces. The boneless skinless chicken breasts have been cooked past 165F in MULTIPLE spots and we even bought a new thermometer. I've had that several times last year alone. It's possible there's an underlying neurologic issue with the nerves that control the sense of taste or the brain's interpretation of taste, Dr. Kaye says. We have seen this happen from time to time (including at dinner tonight). There's something going on in the chicken industry that we don't know about. I'm confused - reading the comments. The texture definitely gives off biting into raw chicken vibes! It was so odd: as the pieces cooked, they shrank up, and then exuded a viscous liquid that bubbled. Also 425F seems a lot too hot for roasting pieces in the oven. Not very "liquid". If not, profits are always going to win out. Same thing happened to me when I made chicken parm last week..I thought it might be the pounding or the pan, but same thing you describe.cooked but textremely is raw feeling in the mouththought I was crazy. See if that helps the texture. Ill leep reading all the responses on this thread to see what everyone else thinks . I have stoped eating chicken breasts completely because of it. They even had the packaging date on the wrapper - today, Jan 5th. Luckily I've not had this issue with my home cooked chicken - not yet! I now only buy chicken tenders and have had no problem. I live in Maryland and we're having the same problem here and I hate that crunchy taste no. I told them not to eat it and gave it to the dog. . I bought chicken from giant and this is the second or third time this has happened from giant brand chicken. This sounds somewhat familiar to the chicken breasts I had bought. And is there any way to counteract the rubberiness? Ive been trying to find out why. Never a problem. Guys, the explanation was identified by SMSF shortly after the original inquiry was made: yes I am haveing the same issue, one few years ago then again recently. A stewing chicken can be a little tougher, need more slow cooking to tenderize the meat. Color. I thought I was in the clear with this batch. Oh and the first experience I had 18 months ago, I cooked a chicken kiev for over 2 hours in a 200 degree oven (checked the temperature, and other food cooked fine), but somehow it didn't burn, in fact it still seemed raw. Mostly, the breasts that I purchase are large weighing one pound plus that I often cut in half and pound, but still get the texture problem. Just tried to prepare two skinless chicken breast from Publix and it took a steak knife to cut thru it. Oops, read all 161 comments and hope find a bit of information about todays Nancy chicken. Why does chicken sometimes have a weird texture? According to the National Chicken Council, a woody breast is when chicken breast meat is "hard to the touch and often pale in color with poor quality texture." It's commonly confused with. I took the other, smaller breast, cut into a chunks and quickly sauteed it for our dog. Last night (20 Oct 2021), is my first time ever with this weird texture. Or do we get a special kind if chicken from the supermarket?!?! Most of the shampoo and perfumes and petroleum jelly prefix petroleum yes that goes in your skin it's systemic. [not directed at this post] should start at the beginning of the thread, or at least skim it. enter image description here. Hopefully chicken farms are seeing these complaints and are considering addressing them! started buying from somewhere else but then had a bad batch from there too (still organic.) So I let it rest and cut into it and felt confident. The chickens are being grown for market too fast. What in the world happened to a whole half piece of chicken? It was stringy and tough. But based on her research, Owens believes woody breasts are related to the development of the muscle. But maybe something pumped into the chicken to plump it up or something injected into it during raising to harvest quicker. The chicken is cooked, but the texture is gross, like raw chicken! :), I don't believe that for a second I have grilled a lot of chicken over the years and never had this issue until the last couple years they're doing something to the meat, I just had a cgrilled chicken sandwich from Dairy Queen and it felt just as you subscribed it was awful could not eat it!!! Could this have something to do with how I'm cooking the meat? Wish we knew what this was about ! Just SO gross! It is nasty but supposedly safe - the meat industry would say that though. That is Frankenchicken. I have found that if I can peel that tough layer off, the chicken will cook normally and not have the disgusting texture. It'll look cooked and be most, but has a slight variant look to it where you can actually see that it's a funky texture. Yeah, you can't do much worse. "Broiler breeds have a long history of genetic modifications to improve their productivity," Amber Rogers, an environmental scientist and the founder of My Chicken Guide, told TODAY. Sorry I can't help you because I haven't bought chicken in a supermarket for more years than I can remember. She aid she'd get another piece of fried chicken instead and would make sure it was cooked "completely" which terrified me as I am already ill and did not want to aquire any samonella. its not about overcooked and undercooked chicken its about a texture, dubded "woody breast" and affects mass produced chicken. When we can find smaller breasts at the store, they seem fine, but the larger breasts are rubbery and inedible. Whole Foods, among others, carries it. Just saying! Pulled these out to find the underside like this. I know this thread is a tad old. It felt like something should ooze out of a pocket in the middle. My guess is all the saline/ other solutions that are pumped into the chicken while raw, so that it can be sold for more profit. You're not alone. Drums are darker and need a bit more time. Why does my chicken have a rubbery texture? My husband insisted the chicken was done. Same thing happened to our family tonight. Thanks for making me laugh, though you are right.it isn't funny anymore. Isnt globalized food production in the 21st Century just the creepiest! In summary, in the chicken manufacturers desire to meeting the growing demand of "white" breast meat, the chickens have been getting larger and larger through feeding techniques. I will butcher this but it is an answer. If you notice any texture changes, such as increased softness, sliminess, stickiness, or residue, it's likely no longer safe to eat. Hope American families wise up, its not like we have French oversight checking farmers animals & crops constantly, because they dont want our unhealthy GMOd crap we factually are trying to slip into their country. Both meals had this texture problem and were very unenjoyable to eat. This weird chicken texture is very sad to me as chicken is my favorite go-to meal. The only constant is that my chicken is often on the cold side and I tend to cook (particularly on weeknights) with high heat. Time to get real, just look at the patents. Why does some chicken have a rubbery texture? About 15 minutes ago I went to cut the "gargantuan" (LOL, someone elses's word used here) breast to grill up for chicken salad and after rinsing it noticed the stringiness, and I could literally pick and pull off srtingy pcs super easy, that type of thing totally creeps me out I had chills all over immediately, eww! Agree with Susie S. It does appear to be two separate issues. Read about it here: Interesting. If you cook chicken in a skillet, oven, or grill for an excessive amount of time, the moisture will be sucked out of the meat, leaving you with a dry, rubbery bird. I'm glad to know this is a quality issue and not something more concerning. Went deep into the comments and saw the name for this phenomenon: Woody Breast. NAHHHHH So now Im sitting here hangry af looking at a juicy hard woody with Extreme disappointment. Definitely not the chicken we used to get. I have the same problem, the breasts are not edible, so crunchy. I hope this saves someone time from cooking them and finding out later. its a relief to hear that this strange phenomenon with chicken isnt just happening to me! These muscular issues are a result of selective breeding for really fast growth and high breast meat yielding chickens (which make up 98% of chicken breeds today raised by companies), and actually is not a result from hormones (as it's actually illegal to administer hormones to chickens and pigs in the US). No thanks. We used to eat chicken several times a week, but now I'm looking for other recipes altogether. And we cant figure out why everyone is chronically ill post 1990. I've been experiencing this issue for a couple of years also. Contact your local representatives and tell them what you think and stop letting them use their typical weapons of mass distraction against you. It tasted like it was undercooked, but it was long enough.. and the color seemed okay. You can get around that by purchasing air dried chicken. The chicken was cut for cutlets and prepared as breaded the color and temp cook was spot on juicy and tasteful but on of the 3 breasts in the package that yielded 3 filet's was rubbery taste like chewing rubber-bands, and hard to cut. I read someone say they have no problems when they sous vide. This leads me to believe that the half hour or some the skewers were together, the fresh pineapple started to react with the chicken. I am also a private chef and luckily have never served this, that I know of anyways, to a client. Kirkland chicken breasts from Costco have been "woody" apparently as well. My friends and I ate at an exclusive place in Florida. I'll be the first to call the USDA today thanks everyone get on your phones. Either way, it's not normal. To avoid our new genetic altered world, you would have find heirloom everything, and do it all yourself. I ate one small piece of chicken which was fully cooked but had this raw feeling texture. It like the growth hormones in 1990s milk. Last night I made pork chops . My husband said nothing was wrong but I know what a completely cooked chicken breast tastes like and what if feels like when I chew. You and me both. It's been many years since I had a kosher bird (at relatives' homes.) I have had better success using 'Just Bare' brand chicken breasts or just resort to cooking more whole chickens. This has happened to me a few times both cooking chicken breast at home and also out at restaurants. The last two pkgs of name brand, individually wrapped boneless chicken breasts that I bought taste uncooked because of a strange almost crunchy texture, even tho my instant read thermometer is at 190. See also Can You Teach Chickens To Talk? While I was trimming the little bit of fat I quickly noticed that the entire top of the breast started to pull away from the breast. Have not had chicken for a long time and gave it one more chance. The texture of chicken gizzard is similar to that of liver, and it can be chewy. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. That wont help you, as anyone who does research of the reality of slipping GMO birds into our food chain can discover. Like the growth hormones in 1990s milk, and 6ft plus kids everywhere. Im in Japan and we also have this problem averaging about 1 in 10 purchased. Mix well. its definitely cooked through, but texture is as if its raw. Call your congressmen, chicken farmers and greedy heartless chicken tycoons so this torture will stop, I think it could be possible. I have noticed it in both the individual wrapped pieces that come in the zip bags and the plastic trays. If you know of a better brand please share. But I would say, dark meat just a bit under is pretty close to that rubbery "crunch-like" unpleasant texture. How would a dysfunctional government, with the most chronically ill people in the world and most expensive healthcare system in the world, with no REAL scientific FDA regulatory oversight, know anything about global conglomerates they financially prop up with our massive debt? "I pay close to double what I used to pay when I was buying non-organic, but for me, its worth it.". Overcooked chicken will be very dense and even hard, with a stringy, unappealing texture. This is odd yes but consistent with previous chicken breasts cooked prior and why we stopped buying boneless breasts. This weird phenomenon is known as woody chicken breasts. Well, I'm an old fogey and I've been cooking chicken for decades (whole and parts) a variety of ways, at a wide range of temperatures, using all sorts of pans, pots, grills, heat sources, etc. First time to hear about this problem with drumsticks. I referred to the #1 in another post below. While humans have been eating chicken for 2,200 years, woody breasts are relatively new. We need to complain to our representatives about this filth, you cant even become a vegetarian because of all the pesticides, genetic engineering and radiation thats used. My kids had a awful look on their faces and my daughter finally says this chicken is horrible! Hope they do better with a COVID vaccine (Ill just wait to see on that one, like everything else in the last 35 years.) It doesn't solve ruining your meal and possibly not eating chicken again but I hope if enough people complain they can take it seriously at the production end. I started to notice this Trent in chicken several years agoand no one really knew what I was trying to explain. I'm a fan of the sandwiches in the "chicken sandwich war" with Chic Filet and Popeyes being my personal favorites. Such a good name for it. I did this for about a month or so and no matter how I cooked them they were not crunchy or woody. When chicken is cooked for too long, the protein in the meat breaks down and forms a network that makes the meat tough and rubbery. Thanks CV. You Ate or Drank Something Too Hot. Why does my chicken have a weird texture? This causes stringy, weird texture. There's so many interesting questions with this thread (lol). The inside of the chicken pieces were good, it was just the surface that was mushy/chalky. ALL the meat WAS good. The poultry industry has a fowl problem: an emerging phenomenon called "woody breast." While it's not harmful to humans, the condition causes chicken breasts to be tougher because of hard or woody fibers that lace the meat. That's it for me! Had to throw the sandwich out because of the gross factor. Remove the pork chops from the marinade and grill for 15-25 minutes, turning once or twice. I can't even fathom this heinous barbaric and outrageous slaughter is used, no not in a 3rd world country, here in the USA! Im surprised that this is happening in higher welfare chicken also.. just had a skim through the article written about it and its very concerning. The food has always been great but me, trying it get on track with my diet ordered grilled chicken. Chicken is the only meat I eat, but do no longer because of this same inconsistent and tasteless result of chicken production. But I couldn't even eat part of it it - the chicken while it seemed to be fully cooked had a crunchy texture as if it were somewhat raw. We spend money shopping, time cooking then we cant even eat it.
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