Isnt the food and drugs we ingest supposed to be edible and safe for us? I had the same problem with large, bone-in, skin on breasts that were roasted at 400. Got a response from @roguecookers that helped. I am feeling much better about myself, not so much for our food situation. Because anything with enzymes will breakdown fiber, even in genetically edited Frankenstein chickens. enter image description here. 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. Like Janet Jessica I have also experienced this very same problem. It has to have something to do with corporate profits, but, eventually, more and more people will become aware of this weird situation and start to back off a bit. First it was chicken, and last night it was my pork chops. I have had this problem for months and it seems totally random. I buy an occasional Bell and Evans, WF 365 branded and two local farms here in NH that do a nice job. "It's something all poultry producers have been working to resolve.". Totally grossed me out. The Knockout chickens were slipped into the food chain, years ago. The texture really is disgusting. Can this make you ill though? Same thing just happened here with two skin on breasts from publix. This may make that woody texture. I have found soaking the chicken in buttermilk for about a half hour really makes a difference in texture and flavor. I thought it had to do with not thoroughly thawing, but as everyone else said, it seemed done in every respect except the consistency. Agree with Susie S. It does appear to be two separate issues. It has a slightly rubbery and even shiny appearance. 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. Someone below mentioned something about chicken being injected with water to increase weightI think this is plausible. So I guess we all need to just start returning the meat or the packaging to the stores . Thank you for using the word "crunch," as that is exactly how I describe it. "In inspecting fresh chicken breasts in the package, it would be harder to the touch if the breast had the condition," Tom Super, Senior VP of Communications at the National Chicken Council, told TODAY. A few here in Charlotte, NC and around the country. My oven is a convection with a built-in thermometer option. I bought them fresh today from a local farmer style market. Until it wasn't. My daughter then said mom sorry to say this but your chicken has been like this for a while! Learn something new everyday. (so gross!) This thread was helpful, until it wasnt. I understand there's a shortage because of some sort of bird virus. . Chicken is the only meat I eat, but do no longer because of this same inconsistent and tasteless result of chicken production. It feels like an injection of rubber into the meat or something and it completely ruins my appetite for the evening. We all really need to return to supporting our local farms. You know what we have to do.complain, because the squeaky wheel gets the oil and corporations wouldn't want to lose a dime. the squeaky feel was definitely a spot on description. Bro this just happened to me. I am so turned off by all meat and poultry that I am reduced to pasta and fish. You can get around that by purchasing air dried chicken. last straw was ordering in from a local restaurant with critically-acclaimed roast chicken last weeksame issue on a bone-in breast! Here is an article that covers this topic: https://www.cbsnews.com/news/woody-breast-could-bite-the-chicken-business/, The microbiologists absolutely know that this is a gene editing defect, (just a matter of time before a scientist no longer caring about a career on the edge of death, fearful there could be a hell, spills the beans on this fact.) The texture was very slimy, somewhat rubbery and tough. Definitely not the chicken we used to get. This thread was pleasant until it wasnt. Oh, I know, we arent eating those, but funny how our big sick looking Chicken Breasts came at the same time they gene edited chickens. One had already told me about a term called "woody breast". Wish we knew what this was about ! 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 buy amish farms brand only now never have a problem. 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. I would think that, given the number of complaints here alone, this situation would find its way to chicken raisersbut then as long as their sales aren't affected, they won't lift a finger. See also Can You Teach Chickens To Talk? So relieved to know I'm not going mad. I will read all 1. What a world we our creating for ourselves! no more wal mart. I switched to organic and don't have this issue anymore. Its gross. If all they have is Frackenchicken then I look for a whole small chicken and I have been lucky to date. It's like it's stringy and rubbery at once. I know this thread is a tad old. I haven't had this issue with local market that sells fresh chicken (not previously frozen and not injected). We buy our chicken from an Amish Market in the area, so I figured we'd be safe, nope. That is the short non scientific answer. IM SICK OF STRINGY WATERED CHICKEN!!!! I have since switched and changed my choices and purchasing habits since my previous comment earlier this year. It's always the same. They tout themselves as something along the lines as Bell & Evans and they are not even close. Now the gene editing to grow massive muscle in meat is just another tough Unregulated Globalized Business problem. Maybe a milder version of the defect is sold rather than pulled from the line or reprocessed? 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. His response was startling to me. 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. I don't know the answer as to how to address this issue, but just glad to know it wasn't just me that thought the chicken being served these days has changed dramatically. I have this issue too. Even cooking it for an extra hour does nothing for the texture. Yes!!! My friend reassured me it all looked done as far as what she saw. It appeared to have a very large grain in the meat. Not only does it result in what you all have experienced in cooking chicken, but is also a painful, chronic issue in the chickens. Its not the cooking its the product for sure. Wow! I figured if an hour was good, all day would be better. Aside from Perdue and Trader Joe's, has anyone been able to identify other bad sources? has nothing to do with organic versus non. Usually only got woody chicken from KFC and thought it was just fast food being nasty and told myself to quit. Barf. This leads me to believe that the half hour or some the skewers were together, the fresh pineapple started to react with the chicken. My husband even e perform ex this with a McDonalds grilled chicken sandwich. I can't even fathom this heinous barbaric and outrageous slaughter is used, no not in a 3rd world country, here in the USA! Absolutely horrible here in AZ. We couldn't eat it; those fibers are too weird and crunch in the most unappetizing way. We buy all our meat at Fresh Market, a local speciality grocer. I almost went weak and filled with fear. It is troublingits kind or rubbery and 'squeaky' when you start to chew. You and me both. It was so odd: as the pieces cooked, they shrank up, and then exuded a viscous liquid that bubbled. They were good about refunding me me not sure they really understood the issue. Thank you for this post as I was really perplexed. Really strange and sad. Oh my goodness I thought I was crazy!!! "Woody Breast" is what the industry is naming it. As other commentators have correctly observed, woody breast, is essentially a muscular disorder that begins to manifest early on in the chickens life and gets progressively worse at they reach their slaughter, weight, which is as few as 4-5 weeks later. [not directed at this post] should start at the beginning of the thread, or at least skim it. Im calling the USDA. I have tried various cooking methods and nothing tenderizes them. https://www.iatp.org/news/terminator-chicken. Sous Vide is cooking vacuum packed meat, right. Maybe not, some people I've asked think I'm crazy, others agree whole-heartedly. I thought I was going to be able to save time driving, but Im going back to Whole Foods! "It was unavoidable." "It seemed like one out of every four breasts I was getting were affected," the food writer told TODAY. This applies even if your chicken is organic. True story check it out. I think it may be a kin to a type of tumoring - only to add to the disgusting. We Recommend Health But rest assure, the quality of taste reduce considerably after 24 hours in the fridge and reheated. On my last cook I brined my chicken and tried a combo of a little salt and some soy sauce which may have caused it to over brine/strange texture. Never had a problem with Whole Foods regular antibiotic free Rotisserie chicken. Yup, this is something I've experienced recently - it's horrible. I was happy to come across this thread. 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. They definitely are. This is due to chicken farms trying to increase yield on the chickens, causing them to grow larger than they naturally should. started buying from somewhere else but then had a bad batch from there too (still organic.) Whole Foods, among others, carries it. I'm hopeful all of these posts become recognized and addressed. Why agriculture science in the 21st Century shouldnt be doing what they are doing for profit. . Im now part of this club, unfortunately. Of course as you may have experienced, not all pieces are affected. I KNEW that my chicken was safe to eat; temped at 161 when it came out of the oven, even nuked it after cutting and plating because the texture was so convincingly raw! factory chicken. Hi, Im in the UK and I have had this twice now. They said theirs was fine but I don't know if they were just being polite :(. We threw away what would have been a perfectly good dinner of chicken breasts with honey mustard sauce and broccoli. I noticed this trend of unappetizing weirdness where some of the chicken breads us normal but prices of it are off. Or do we get a special kind if chicken from the supermarket?!?! I hope I'm not jinxing myself here, but I do think Bell and Evans may be normal. . I don't know why, but the wsj article seems in the right direction. This is a very old discussion but I had to comment. While Im normally hurt when they insult my food, I couldnt help but agree!! We don't eat out often, but both of these restaurants serve chicken breasts that has the strangest texture to the point I spat it out and wouldn't eat it. And its disgusting. It was something I was running into at home. I bought chicken from giant and this is the second or third time this has happened from giant brand chicken. 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. And yes a lot of our foods (meats and veggies included) are imported from god knows where.
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