This apparently (according to the article) is not dangerous to humans, but because of the now excessive muscle fiber in the breast meat, the taste and texture has changed. June 19, 2019. Noticing that your chicken breasts have an unpleasant texture these days? I normally buy Lillydale and haven't noticed the issue with them. It is designed to remove all traces of blood to make foul or meat fit for consumption ("kosher" means "fit", kosher salt which is coarse and has no additives is intended specifically for this purpose). Like the growth hormones in 1990s milk, and 6ft plus kids everywhere. Why is my chicken a weird texture? Is there a special covering to use? Like it seems like the problem is just getting worse and worse and it might not be able to be reversed, if it is changing chickens' genetics. See also Can You Teach Chickens To Talk? I've had the bad texture ones from Costco - the fresh organic, pack of 3. I was searching for the same problem and now see all these comments. Others had a very odd, off putting texture. 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. Weird crunchiness, it's honestly disturbing that my chicken is crunchy like this. :), 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!!! We spit out those pieces. The recipe is a trusty foolproof one for us, but no one could stomach the crunchy/raw texture. This is a very uninformed nation, and its extremely shameful. It has an odd "bite" to it, like your biting into a piece of rubber, like a silicone type rubber. 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. 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. Maybe we all need to go back to our local farmers if there are still any independent and still in business. I bought chicken from giant and this is the second or third time this has happened from giant brand chicken. I think I have some form of PTSD now from eating it. I mentioned to my husband that I will never order chicken sandwich from Waffle House and new to the list IHOP. The chicken is cooked, but the texture is gross, like raw chicken! Just too lucrative for globalized finance backed conglomerates to resist! There's so many interesting questions with this thread (lol). Many people feel they need to wash their poultry to remove fat, feathers, and yellow surfaces of the bird. ive noticed this once or twice in the last few years, but more so since weve been in quarantine (past 6 months.) . Read about it here: Interesting. its a relief to hear that this strange phenomenon with chicken isnt just happening to me! 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. Fortunately, I think, I am on Cipro for another unrelated condition and perhaps it would ward it off. Mary's is one brand name. Inedible. When we can find smaller breasts at the store, they seem fine, but the larger breasts are rubbery and inedible. I will read all 1. I again panicked and asked if she could bring back a piece that they took back so I can look at it in the light. Not all pieces though, and even parts of one piece may be affected but not the whole piece. something is wrong with most of the chicken breast now a days. And eventually they will have to go back to raising their chickens (and pigs) the way they used to . 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 came across this thread because I was trying to figure out why my raw chicken breasts had a gelatinous texture to them. I know I was vague, but the thing is that this has happened to me with very different cooking methods. 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. Has anyone found sources for good chicken? The moment of panic was real biting into the sandwich I purchased, but upon further inspection it was fully cooked. I've been noticing this for a couple of months now. Pretty frustrating.putting it back in the oven has seemed to fix it sometimes, but more often not. As I was cutting them I felt resistance while cutting. This leads me to believe that the half hour or some the skewers were together, the fresh pineapple started to react with the chicken. Hi Trisha - I feel your pain and we should call the USDA, but not sure they can enforce anything. The only constant is that my chicken is often on the cold side and I tend to cook (particularly on weeknights) with high heat. First noticed the stringiness when buying chicken sandwiches from fast food restaurants. I've been having the problem for many years on and off. Thought I was going to give us food poisoning, This is really concerning I'm in Colorado usa and I've bought chicken breasts from both walmart and safeway and cooked them to 165 internal temp (most times I go above it to make sure) either in the oven or on the grill and every pack I've bought for the past few weeks have had at least one breast that has that raw like texture. It's almost as if it's a tire rubber texture in my mouth. I looked online for this very subject cause i thought i was losing my good or ok cooking skills!! I recently bought a regular ABF rotisserie chicken from a local health food grocery and it was stringy and had that raw texture. 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). It's got me thinking and feeling, it's seriously not natural meat. If you're aware of what to look for, it's pretty easy to avoid purchasing chicken like this. The plus of that also is they are forgiving and rarely get overcooked or dry unless you let them go too long. What type of chicken are you using? Going to make sure I know of the source, they are small, and make sure they have not been injected/brined, thanks everyone. We have seen this happen from time to time (including at dinner tonight). Lets wake up (all of us), its not about political differences, human rights, racial matters or even climate change! They tout themselves as something along the lines as Bell & Evans and they are not even close. I guess Im switching to organic. Most of the time, the breast has the typical drier texture. Consider trying to tenderize them by using a marinade or brine with yogurt or buttermilk which has enzymes that make the meat less tough. 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. It is also keeping me away from chicken right now! It happened months ago and just happened last week again. So I guess we all need to just start returning the meat or the packaging to the stores . We have been eating at the same restaurant for many years and noticed around the end of 2017 the grilled chicken was 'grisly' textured. 10K views, 144 likes, 65 loves, 404 comments, 91 shares, Facebook Watch Videos from Recteq: With Chef John on vacation, we had Jody step in for a special edition of Back Yard & Beyond, & boy did he. Looked fine but cutting through it felt wrong, and I quickly spat it out because it legitimately tasted like raw chicken rubber. 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. I believe it is because Several years ago chickens were smaller 3 pounds or less. What these producers are selling is no longer what I consider edible meat. Americans have no idea, that everything American on the stock market is now majority owned by all the same Global institutional finance entities, all bought up & controlled by finance. I returned about 5 lbs of chicken to a reputable place where we get all our meat. "Local trauma" to the tastebuds aka burning your tongue on hot stuff can change your sense of taste. I just got chicken from the grocery store in New Orleans and cooked it yesterday but it also seems squeaky or something. [not directed at this post] should start at the beginning of the thread, or at least skim it. Sorry I can't help you because I haven't bought chicken in a supermarket for more years than I can remember. What I've also noticed is a difference in color at the market. We have been experiencing the same things since November. We had signs about it in a restaurant I worked in about 3 years ago, but as far as I was aware it was never an issue.

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