why does my chicken have a weird texture

It was very odd and unpalatable. This has happened to me a few times both cooking chicken breast at home and also out at restaurants. 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. Have not had chicken for a long time and gave it one more chance. i always buy organic boneless/skinless from a local co-op so i dont think its only a mass-production problem. I can't even fathom this heinous barbaric and outrageous slaughter is used, no not in a 3rd world country, here in the USA! All in line with what the article says. This is due to chicken farms trying to increase yield on the chickens, causing them to grow larger than they naturally should. Or is it a sad byproduct of factory farmed chicken breasts? It is like a rubbery tough texture that kind of snaps as you finally bite through it. . Glad I am not the only person this has happened to. They were like chicken used to be. No thanks. I have been coming across the same problem for a while now and I find it gross and disgusting. when I sawed into the thin one it didn't even look cooked. I said it felt like it should burst like a rubber balloon in the center. Definitely not the chicken we used to get. Im in Minnesota and recently just started cooking chicken (baking it) and I go above and beyond to make sure it turns out great. It felt like something should ooze out of a pocket in the middle. Im living in Japan and came to food52 searching for some answers as well. We had to cut chicken completely out of our diet. So I let it rest and cut into it and felt confident. I've been noticing this too in New Orleans for at least 3 years. Sous Vide is cooking vacuum packed meat, right. What started out as sporadic, is now quite pervasive. Sorry not Bell & Howell (lol) its Bell & Evans chickens. But the shampoo and perfumes and whatnot have carcinogens in them as well. Thanks Everyone for the replies, especially the link provided. https://www.iatp.org/news/terminator-chicken. Apparently it is a muscle disorder that is related to genetic breeding. I think I have some form of PTSD now from eating it. Without moisture, the protein fibers in the chicken become elastic. I now only buy chicken tenders and have had no problem. I figured if an hour was good, all day would be better. I've noticed an issue as well and it's always been difficult to describe it. I bought breasts at Trader Joes. I just had some at Applebees last night. Please see the following link. You can get around that by purchasing air dried chicken. Hi Trisha - I feel your pain and we should call the USDA, but not sure they can enforce anything. I guess I will have to start buying organic chicken breast. The owner came cover and I told her what the waitress said, fearing it was not cooked thoroughly. at first the thin cut breasts were better but have even had a couple of those with the weird texture. IE 11 is not supported. I'm happy to learn this because putting a name to it and understanding that it may have a tell-tale sign (the white striping), may help me avoid it when selecting chicken. Different grocery store for sure. 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. My husband insisted the chicken was done. You are feeding genetically altered food. So I sent them back their coupons and told them they had a BIG problem on their hands that coupons were not going to solve. This weird phenomenon is known as woody chicken breasts. 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. I had the same problem I thought maybe because I didn't pound it out. The texture was very slimy, somewhat rubbery and tough. And those farmers who continue to breed these fast growing breeds so that they can get the meat to market faster will just go out of business because no one wants to be eating this crap. I checked the internal temperature and they were all between 175-185, well over the safe temperature for chicken. has nothing to do with organic versus non. Even the feathers doesn't look the same either. I guess I will stop buying chicken breasts if this is what the industry is going to produce. Interestingly one issue seems like an answer to the other. She told TODAY she's seen it affect anywhere between 5-30% of birds. A few here in Charlotte, NC and around the country. . It's why Greg Caggiano stopped buying non-organic chicken. I don't know what to do. Chicken that has gone bad will usually have a sour or sulfur-like smell. Time to shut off the comments. When I cut into the chicken I feel resistance (like you would when butchering raw chicken rather than cutting/carving cooked chicken) and there is a strange almost squeaky mouth feel. I'm a fan of the sandwiches in the "chicken sandwich war" with Chic Filet and Popeyes being my personal favorites. This is a very uninformed nation, and its extremely shameful. My friends and I ate at an exclusive place in Florida. We just moved to the US and this woody chicken is really disgusting. Omg I am having this same issue! Just a small correction, amysarah, and not intended personally, since in the past I've noticed some general misperceptions here about kosher chickens: kosher birds are never actually injected with salt water. Why does my chicken have a weird texture? Totally grossed me out. It is so gross. Maybe that's the issue. It tasted like it was undercooked, but it was long enough.. and the color seemed okay. Fortunately, I think, I am on Cipro for another unrelated condition and perhaps it would ward it off. I have had this multiple times in random packages of chicken from. The chicken breasts were unusually huge (850g for 2 breasts) and Ive made two different meals out of them. It appeared to have a very large grain in the meat. The only thing is, that it seems to be occurring around 25% of the time. I referred to the #1 in another post below. Theyll semi-confess after a whistleblower goes to the media. I too have noticed this over the last year. Thanks for making me laugh, though you are right.it isn't funny anymore. The moment of panic was real biting into the sandwich I purchased, but upon further inspection it was fully cooked. Now i need to quit Costco?? Wonder if restaurants are seeing this as well? to add to my first comment, this is not the first time I have noticed this problem with chicken breasts. I'm not alone! Really strange and sad. The chickens are being grown for market too fast. I used homemade shake & bake and drizzled all with olive oil. Ive been trying to find out why. Tough dark meat usually is indicative of old bird or a tad under cooked. Brand was Steggles chicken breast. I have noticed it in both the individual wrapped pieces that come in the zip bags and the plastic trays. I continued to "try" the pieces but the entire right half was like a chewy rubber, almost raw chewy texture, like a rubber cube. Ive noticed it one other time. The proteins then bond together to form this tough network. What does our FDA do with our tax dollars? Interesting, I posted a few years back but still keep an eye on this conversation. See also Can You Teach Chickens To Talk? Chewy & rubbery but also feels uncooked. Never a problem. It looked great so I ate a couple of pieces and than BAM one piece felt raw and not cooked and rubbery and fatty and wet? I have experience that with Wendy's multiple times and it is a fatty chicken. After breaking down 3 Springer chickens for regular dinner meals in the last few weeks--- and each time when it came to the breasts, the distinctive and unpleasent "rubbery crunch". I am so frustrated with the cost of food vs the current quality. Just too lucrative for globalized finance backed conglomerates to resist! Most of the shampoo and perfumes and petroleum jelly prefix petroleum yes that goes in your skin it's systemic. 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. Its a problem of slipping in gene edited chickens (And other now tough hyper muscled animals) into the food chain. I laughingly called it a Frankenchicken during prep. Its not the cooking its the product for sure. I also do not care for the texture of brined poultry. Its gross. That is the short non scientific answer. Then you realize something different is happening and it's not something you can finish eating. Sitting here looking up weird textured chicken breasts because Im eating one rn. They were good about refunding me me not sure they really understood the issue. We have seen this happen from time to time (including at dinner tonight). its definitely cooked through, but texture is as if its raw. 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. The potatoes and beans were great, the chicken not so much. If not, profits are always going to win out. We decided NOT to eat the chicken so I threw away 2 breasts, a little over a pound that I paid $12.00 for. "It should have a pink hue with a firm texture and plump appearance." I would start it at that temp but then drop it down to 375 and cook more slowly. One had already told me about a term called "woody breast". See also Why Is My Chicken Sitting On Eggs All Day? What I've also noticed is a difference in color at the market. Because anything with enzymes will breakdown fiber, even in genetically edited Frankenstein chickens. Have you ever read any of the science journal articles on genetically altered chickens? Not very "liquid". Thank you!!! so disappointing; has really turned me off US chicken altogether and so sad as i used to really love white meat and would cook it at least once or twice a week! I use it along with an OXO instant read thermometer to make sure the chicken is done. I will try to find smaller breasts to see if that works! 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. A stewing chicken can be a little tougher, need more slow cooking to tenderize the meat. The big breasted chickens are gene edited, and all the meat we eat that is outrageously hyper-muscled (seemingly over night a decade ago) is filled dense lesions. We are no longer laughing about Frankenchicken, because that's what it is. (so gross!) After decades of working to produce more chickens faster, breeders can now grow a 6.3-pound birds in 47 days, according to the . With all that said, just woke me up to what is and what isn't when it comes to buying "all natural". These days farmers are able to get chickens to market in 6 weeks. Cooked what I thought would be a lovely pan-fried honey garlic chicken breast dinner - but to my disappointment the chicken bounces back when you bite into it. I almost went weak and filled with fear. I served it to some friends for dinner and I was horrified and it really ruined the meal for me; I hope not them too. Or do we get a special kind if chicken from the supermarket?!?! Kirkland chicken breasts from Costco have been "woody" apparently as well. Its a genetic issue with the mass producers, i.e. I'll wait for the guys to stop giggling ( me included ). Do you think like genetics of chickens are changing really rapidly because of the use of all these antibiotics and chemicals? 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. 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). They reimbursed me and sent me a ton of coupons which I just gave away after investigating more on the other issue; the woody breast disease which is brought on by genetic changes in overbred animals. Ive landed here googling the same issue. That wont help you, as anyone who does research of the reality of slipping GMO birds into our food chain can discover. Anyone else, IM STONED TO BITS AND JUST LAUGHED AT THIS FOR A SOLID 20 mins every sentence got better and better thanks for making me laugh chicken texture with a squeaky mouth feel LMAO. I asked my husband to taste it and he tasted the flowery taste too. We had to throw the whole meal away. Who knows what their vegetarian feed is comprised of. I've had that several times last year alone. Cooked Chicken Rubbery Why does my chicken breast have a weird texture?-----The most important part of our job is creating informational content. It is just in boneless breasts that we have had the issue I called the grocery store manager and he said he has had more than a few complaints on in past and the complaints are restarting again. This is a very old discussion but I had to comment. Big mistake! To avoid our new genetic altered world, you would have find heirloom everything, and do it all yourself. I knew it was cooked, but the way it felt when chewing was as if it wasn't. But then the industry would have to admit to lying for profit for the last 20 years. I doubt there's any way to tell without some specific control tests. . I just wonder if these chicken related issues have anything to do with "live agriculture slaughter" which is boiling chickens ALIVE! I understand there's a shortage because of some sort of bird virus. But all could be culprits. Maybe not, some people I've asked think I'm crazy, others agree whole-heartedly. For those who keep kosher (and eat meat), it is an obligatory process (and of course, is not intended as a brine, marinade or flavor enhancer). I have the same problem, the breasts are not edible, so crunchy. BRAND organic simple truth and now knowing Im not cray and theyre others seeking out a reason hoping my chicken has a hardbody- I guess I mightve found bc its a vegetarian and free runs their homeLands so yes its normal. That's when I found this thread. What a world we our creating for ourselves! I bought chicken from giant and this is the second or third time this has happened from giant brand chicken. I've been so turned off by the taste I've actually stopped buying them thinking it was the specific brand. We used to eat chicken several times a week, but now I'm looking for other recipes altogether. Have been having the same problem. I will butcher this but it is an answer. Your mention f perfume speaks to what I experienced eating Perdue chicken strips today. There's so many interesting questions with this thread (lol). I returned about 5 lbs of chicken to a reputable place where we get all our meat. Then, dredge it in seasoned flour and shake off the excess. Hope they do better with a COVID vaccine (Ill just wait to see on that one, like everything else in the last 35 years.) Its not you, its genetic altering gone wild. I'm in the UK and have come across this problem about four times now in the last four or five months. citou 2 yr. ago. Consider trying to tenderize them by using a marinade or brine with yogurt or buttermilk which has enzymes that make the meat less tough. I threw the whole thing away and my husband thought I was crazy. They do that for several reasons. Thanks CV. 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. Tonight we cooked chicken breasts on the grill, I had marinated them in soy sauce and thought they would be good. 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. Cant do raw feeling chicken , I work for a farm animal welfare NGO (we work with companies to improve their policies) and we've been seeing this issue come up a lot, as it's not only a quality issue, but a welfare issue as well. "Local trauma" to the tastebuds aka burning your tongue on hot stuff can change your sense of taste. I have the same experiences in both Supermarket purchased chicken and from a few favorite restaurants. A hen's increased rate of respiration interferes with calcium carbonate production and shell formation. Do you think they would have hurt their profits if they would have known what the long term consequences of slipping the GMO birds in would be? Yeah. I buy amish farms brand only now never have a problem. Leaving chicken in a pan, oven, or grill for just a little too. I used a thermometer on one of the pieces and it read 167, although I am not positive it was the piece I ended up eating because I only measured one piece.

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