What's wrong with these eggs? - Houzz See if that helps the texture. I was searching for the same problem and now see all these comments. I do better with Bell and Evans. Mary's is one brand name. I asked my step mother who is a chef and she said that it was impossible. enter image description here. started buying from somewhere else but then had a bad batch from there too (still organic.) Crazy that this is a known issue but relieved that its not just in my head. Sorry not Bell & Howell (lol) its Bell & Evans chickens. I have been having this problem for about 5/6 years now ,from store bought and butcher shop chicken breast,Still can't figure it out HELP PLEASE! This is extremely common in Springer chicken. It isn't a woody texture at all, but it is dubbed just that; woody breast. Filthy, diseased animals just piled on top of each other in a filthy environment. I get rotisserie chicken (not organic, but antibiotic-free) and Bell & Howell chicken from Whole Foods and organic uncooked thighs and breasts chicken at Costco. 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! Time to get real, just look at the patents. 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. But all could be culprits. I am so frustrated with the cost of food vs the current quality. Tyson is the worst "factory chicken" as it's volume of recalls should be enough to scare consumers. [not directed at this post] should start at the beginning of the thread, or at least skim it. It woke me up for sureI did contact Springer customer service after I had started to experience quite a few breasts in a short period of time, but the real reason I did wrote to begin with was what appeared to be a large tumor mass, which was the final straw for me. You can get around that by purchasing air dried chicken. Why Does My Chicken Have A Strange Texture? - Sweetish Hill Why does some chicken have a rubbery texture? Same thing. I thought I was in the clear with this batch. Exact description too. Lately, even before the pandemic but not to the same extent, I have had issues with chicken. Chicken is the only meat I eat, but do no longer because of this same inconsistent and tasteless result of chicken production. Have not had chicken for a long time and gave it one more chance. . What these producers are selling is no longer what I consider edible meat. My kids had a awful look on their faces and my daughter finally says this chicken is horrible! Theyll semi-confess after a whistleblower goes to the media. Maybe not, some people I've asked think I'm crazy, others agree whole-heartedly. We spit out those pieces. What started out as sporadic, is now quite pervasive. So relieved to know I'm not going mad. >.<. I guess I will have to start buying organic chicken breast. The chicken is fully cooked through (I can tell based on internal temp, time in the oven, color of the chicken and juices), but the texture of the chicken is funny, almost like it hasn't been thoroughly cooked. We just moved to the US and this woody chicken is really disgusting. This woodiness is not found in thighs, wings or other cuts. Except the neighbors heirloom tomatoes sprayed with 7 dust every 5 days. I now only buy chicken tenders and have had no problem. As for the way you're cooking your meat, that's difficult to comment on since you don't actually mention how you are cooking it. I have had this problem for months and it seems totally random. Why do they say not to wash chicken? - wedo.dynu.net It's not plain roasted but it sure is tasty and the chicken is delicious. We purchased Smart Chicken breasts from Harris Teeter and have been for years, but well be pausing addl purchases of chicken breasts for the foreseeable future. "When selecting fresh chicken, check for discoloration," chef Matt Horn, a James Beard-nominated pitmaster, told TODAY. Have been having the same problem. The owner came cover and I told her what the waitress said, fearing it was not cooked thoroughly. "It's something all poultry producers have been working to resolve.". Are any other types of chicken having this issue like chicken thighs cause if not I'll switch to chicken thighs but if chicken breasts continue down this path it might push me off of chicken forever. Pimples Or Sandpaper Shells Kathy Shea Mormino And it has always been in those chicken breasts that look on the larger side of normal to me. First noticed the stringiness when buying chicken sandwiches from fast food restaurants. I know my household has dropped chicken consumption dramatically. The . I thought it had to do with not thoroughly thawing, but as everyone else said, it seemed done in every respect except the consistency. After grilling and cooling it was tough to cut up and had a really thick grain that was hard to cut through. It's almost crunchy like, I can't eat it. I have tried various cooking methods and nothing tenderizes them. As I was cutting them I felt resistance while cutting. . 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! I said it felt like it should burst like a rubber balloon in the center. This just happened to me with some 365 chicken breasts from Whole Foods. I normally buy Lillydale and haven't noticed the issue with them. What does our FDA do with our tax dollars? 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. Chicken sucks SO BAD now. Read about it here: Interesting. I now save my receipts, mark it in freezer if I choose to store it there. Most supermarket chicken today contains a high percentage of water. They are Woody. It is like a rubbery tough texture that kind of snaps as you finally bite through it. Most often, fresh chicken has limited to no smell at all. This was sporadic a few years ago, now its 4 out of 5 chicken purchases. It's clearly a worldwide problem. I experienced the strange texture for the first time with Purdue boneless, skinless chicken breasts tonight. On the other hand if you get an individually wrapped piece that's small and/or not pink it's going to be disgustingly slimey and tough. We used to eat chicken 2 or 3 times a week. They almost look like they have been sliced and when I bake them, they turn into a flat piece of chicken thats rubbery when you eat them. Can't stand the texture and also because they have a weird flavor. In any event it would appear this is occurring more widespread and the industry is going to have to alter whatever they have done to create this. 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. It grosses me out. I have found that if I can peel that tough layer off, the chicken will cook normally and not have the disgusting texture. ALL the meat WAS good. We had to throw the whole meal away. Why does my chicken have a weird texture? (yes, the ones that are pictured in this article. I've been having the problem for many years on and off. This brand of Chicken is used in many major restaurants in the US. its a relief to hear that this strange phenomenon with chicken isnt just happening to me! I will butcher this but it is an answer. But sometimes, the meat becomes almost crunchy. 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. This has happened to me a few times before. I just had a chicken cutlet sandwich from a deli that had the same issue. Or do we get a special kind if chicken from the supermarket?!?! Same thing just happened here with two skin on breasts from publix. I never thought poultry suppliers would do this to chicken just to increase the weight/selling price. - kettultim Nobody seems to notice that this is happening EVERYWHERE . Glad I am not the only person this has happened to. It was stringy and tough. I have been having an issue on and off with the texture of my chicken. I laughingly called it a Frankenchicken during prep. Cooked chicken should be springy, that's how you know it's cooked, I suspect you get the woody effect if you cook it longer to firm it up, but obviously mcdonalds cook everything on a timer so you get the "raw" experience instead. This causes a texture that is described as "woody" when cooked. Stephanie , you are exactly right. Interestingly one issue seems like an answer to the other. Im not too sure what this means as Im new to Canada from New Zealand but assumed it was a variation of ethically raised. And yes, it tends to be the larger ones sold at the butcher counter as singles (by the piece, boned, skinless). There is a new-ish problem with some chicken called "woody breast" that seems to fit your description. Weird texture and taste. NOTHING ruins a lunch like anticipating that perfect chicken breast only to bite into a texture that is almost indescribable; at first you are certain that it's raw. These factors can reduce your sense of taste (called hypogeusia), take it away completely (ageusia) or cause foods and drink to taste different (called dysgeusia). Also, if I cut the meat at all, I can often guess that I am going to have this issue before I even cook the meat. . And we cant figure out why everyone is chronically ill post 1990. I buy the breasts and thighs. This is bad, i am going to talk to two local butchers about this issue. I could not afford to do that any longer so I went back to shopping at the box stores and I always buy the smallest breasts I can find and it is hit and miss but I get the nasty chicken a lot less now with my new practice. The chicken Tycoons cannot find a more humane way to end a lifetime of suffering to the sufferage unequaled of being hung upside down the inescapable grasp holding their feet/claws seeing what is happening to family, friends, fellow chickens being boiled alive and knowing you are next. It's commonly confused with white striping, which is when fat replaces muscle tissue. In 20 years of breeding free range heritage breeds, she's seldom encountered the issue. Cooked chicken that has gone bad will usually be slimy, sticky, and overly soft. .wrote them several letters and they just sent me coupons . I am prepared to return all next time again if it happens. Interesting, I posted a few years back but still keep an eye on this conversation. 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). We arent even close to our propaganda. Another thing to look for? Contact your local representatives and tell them what you think and stop letting them use their typical weapons of mass distraction against you. If your chicken breasts have been more tough than usual, you're not alone. I cut it and it was a little hard to cut into but the when I started chewing it had a consistency or should I say texture of it being raw but when I looked at it it was cooked and looked fine. I will be buying fresh and if I get the same reaction I don't know what to think. If you notice any texture changes, such as increased softness, sliminess, stickiness, or residue, it's likely no longer safe to eat. Overcooking might play a role in your chicken's tire-like texture. I also do not care for the texture of brined poultry. They were like chicken used to be. It is stringy, wet, and the texture of raw meat. What causes weird chicken texture? - Davidmwhitearchitect.com But I would say, dark meat just a bit under is pretty close to that rubbery "crunch-like" unpleasant texture. I was happy to come across this thread. That stress results in degradation of protein so the composition changes and you get collagen and fat that moves into the muscle." It's disgusting. Now it's consistently "on", whether Walmart, small local grocery, Ohio Amish - it's all got it. If you know of a better brand please share. I'm glad to know this is a quality issue and not something more concerning. If I hard boil them, they are difficult to peel, the whites have a weird texture and the yolks are like rubber balls. Well there is insecticide in cereal..and not only foods should raise red Flags. I buy my chickens and rotisserie chickens from Whole Foods or the organic ones at Costco. And you better think again if you think organic is really any better. We talked to the owner and he said he hadn't changed vendors for many years. Really strange and sad. :(. . As I began to eat I could feel this Gross rubbery texture. Not a fan myself. I bought a bag of Chicken wing parts and it doesn't look like Chicken parts!!! A hen's increased rate of respiration interferes with calcium carbonate production and shell formation. Learn something new everyday. I'm so glad I found this site. .I accidentally hit a button when I was not finished typing. I have since switched and changed my choices and purchasing habits since my previous comment earlier this year. I'm hopeful all of these posts become recognized and addressed. Why does my chicken have a rubbery texture? 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. We couldn't eat it; those fibers are too weird and crunch in the most unappetizing way. So, maybe if a parent chicken had antibiotics/chemicals/etc but a baby chicken did not and was raised differently, it would still be affected by this disease. It's why Greg Caggiano stopped buying non-organic chicken. Sitting here looking up weird textured chicken breasts because Im eating one rn. Thats why everything became so dysfunctional. Knowing it's fully cooked, it just plain gross. The woody breast is pretty specific also to what is known as "factory chicken" and is some sort of genetic issue, which isn't surprising the way those animals are bred and treated. I switched buying my meet at 8 AM at market now and have come across the same problem with chicken what is going on?? 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). So worried its gonna make me ill lol, Yeah, been scouring the web for a bit and came to the same bit of information: woody breast. Some breasts were wonderful. I eat it but it is very concerning. :), 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!!! This is most likely occurring as a result of incorrect defrosting procedures on your part. Our best tips for eating thoughtfully and living joyfully, right in your inbox. They are not frozen, they are fresh. I bought them fresh today from a local farmer style market. Oops, read all 161 comments and hope find a bit of information about todays Nancy chicken. Manager asked me to call right away if it happens again, so they can trace the provider. This may make that woody texture. Isnt globalized food production in the 21st Century just the creepiest! This has never happened to me before. But I'd take dry over this new crazy chicken texture. Also 425F seems a lot too hot for roasting pieces in the oven. 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. It looks like an industry wide issue. This chicken was a boneless skinless chicken breast. 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. Many people also like to coat the chicken in lemon juice and/or vinegar. Like Janet Jessica I have also experienced this very same problem. I've had that several times last year alone. . I knew it was cooked, but the way it felt when chewing was as if it wasn't. Went deep into the comments and saw the name for this phenomenon: Woody Breast. Sad. I have been completely avoiding chicken for the last 6 months, then ended up at mcdonald's last week and ordered a chicken legend on auto-pilot. I continued to "try" the pieces but the entire right half was like a chewy rubber, almost raw chewy texture, like a rubber cube. That being said I have only had this happen maybe 1 - 2% of the time of eating this meat I once loved. The recipe is a trusty foolproof one for us, but no one could stomach the crunchy/raw texture. I came across this a few times, and it's gross. Im calling the USDA. Just registered here to say it, was googling why the * my chicken is crunchy on the inside once out of every 3 times I buy them. 8 Possible Reasons Food Suddenly Tastes Different to You | livestrong They even had the packaging date on the wrapper - today, Jan 5th. Who knows what their vegetarian feed is comprised of. I referred to the #1 in another post below. Brand was Steggles chicken breast. Yeah. its not about overcooked and undercooked chicken its about a texture, dubded "woody breast" and affects mass produced chicken. I noticed this trend of unappetizing weirdness where some of the chicken breads us normal but prices of it are off. IM SICK OF STRINGY WATERED CHICKEN!!!! Hi Pam. While Im normally hurt when they insult my food, I couldnt help but agree!! . Overcooked chicken will be very dense and even hard, with a stringy, unappealing texture. It is also keeping me away from chicken right now! I think it is Woody Chicken breast as the other poster pointed out. Very odd. CBS news story from 2016 link at the end of my post, but this is clearly still happening. Im sticking to tenderloins for the time being. It has happened when i have sliced and stir fried boneless skinless chicken breasts and also when I have roasted bone-in skin-on chicken breasts. Tdcj Visitation Login, Sumerian Mythology And The Bible, What Were Funerals Like In The 1920s, Articles W
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why does my chicken have a weird texture


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why does my chicken have a weird texture

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why does my chicken have a weird texture

9. August 2023 Posted in  fastpitch softball tournaments in tennessee 2022

This thread was helpful, until it wasnt. What I find is that the chicken has a milky white thick "skin" that is very tough and hard to cut through, and then has the same weird crunch that a lot of you have said. I have this issue too. so I spit it out in sink and moved to the thicker pieces. 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. I found this piece from 2016: https://www.cbsnews.com/news/woody-breast-could-bite-the-chicken-business/. I have had better success using 'Just Bare' brand chicken breasts or just resort to cooking more whole chickens. Then I started tasting it in frozen chicken entrees - some pieces good, some pieces not. These days, Caggiano only buys organic chicken breasts, and he seldom gets woody breasts. We had to throw them away . No thanks. What a world we our creating for ourselves! I seriously gag when I bite into a piece and my husband thinks Im crazy! I wish I knew the answer You're the first person I've encountered who's experienced this! Never a problem. It happened to me too last night for the first time in my life. My daughter then said mom sorry to say this but your chicken has been like this for a while! . There's so many interesting questions with this thread (lol). 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. The only constant is that my chicken is often on the cold side and I tend to cook (particularly on weeknights) with high heat. Ive landed here googling the same issue. I've noticed an issue as well and it's always been difficult to describe it. I had the same problem with large, bone-in, skin on breasts that were roasted at 400. Very unnerving and it has happened one other time to me and I Had the same reaction. Call your congressmen, chicken farmers and greedy heartless chicken tycoons so this torture will stop, I think it could be possible. I did this for about a month or so and no matter how I cooked them they were not crunchy or woody. Texture: Undercooked chicken is jiggly and dense. 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). I ended up throwing it out. Why does my chicken breast have a weird texture? Oh my goodness I thought I was crazy!!! Consider trying to tenderize them by using a marinade or brine with yogurt or buttermilk which has enzymes that make the meat less tough. It is troublingits kind or rubbery and 'squeaky' when you start to chew. Its just too lucrative for them to alter our industrial food. We wind up throwing out half of our dinners each night. Its not you, its genetic altering gone wild. And yes a lot of our foods (meats and veggies included) are imported from god knows where. Yes! I'm so glad I found this thread. Unfortunately, if you're buying frozen chicken breasts, you likely won't know if any are woody until you defrost them. Negative. Really, why does chicken taste like this now? It happens quite a bit with their sandwiches to the point we stopped getting them. Ive been buying tenderloins only because of woody breasts but its so expensive. I thought it might be because I froze and thawed them. What's wrong with these eggs? - Houzz See if that helps the texture. I was searching for the same problem and now see all these comments. I do better with Bell and Evans. Mary's is one brand name. I asked my step mother who is a chef and she said that it was impossible. enter image description here. started buying from somewhere else but then had a bad batch from there too (still organic.) Crazy that this is a known issue but relieved that its not just in my head. Sorry not Bell & Howell (lol) its Bell & Evans chickens. I have been having this problem for about 5/6 years now ,from store bought and butcher shop chicken breast,Still can't figure it out HELP PLEASE! This is extremely common in Springer chicken. It isn't a woody texture at all, but it is dubbed just that; woody breast. Filthy, diseased animals just piled on top of each other in a filthy environment. I get rotisserie chicken (not organic, but antibiotic-free) and Bell & Howell chicken from Whole Foods and organic uncooked thighs and breasts chicken at Costco. 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! Time to get real, just look at the patents. 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. But all could be culprits. I am so frustrated with the cost of food vs the current quality. Tyson is the worst "factory chicken" as it's volume of recalls should be enough to scare consumers. [not directed at this post] should start at the beginning of the thread, or at least skim it. It woke me up for sureI did contact Springer customer service after I had started to experience quite a few breasts in a short period of time, but the real reason I did wrote to begin with was what appeared to be a large tumor mass, which was the final straw for me. You can get around that by purchasing air dried chicken. Why Does My Chicken Have A Strange Texture? - Sweetish Hill Why does some chicken have a rubbery texture? Same thing. I thought I was in the clear with this batch. Exact description too. Lately, even before the pandemic but not to the same extent, I have had issues with chicken. Chicken is the only meat I eat, but do no longer because of this same inconsistent and tasteless result of chicken production. Have not had chicken for a long time and gave it one more chance. . What these producers are selling is no longer what I consider edible meat. My kids had a awful look on their faces and my daughter finally says this chicken is horrible! Theyll semi-confess after a whistleblower goes to the media. Maybe not, some people I've asked think I'm crazy, others agree whole-heartedly. We spit out those pieces. What started out as sporadic, is now quite pervasive. So relieved to know I'm not going mad. >.<. I guess I will have to start buying organic chicken breast. The chicken is fully cooked through (I can tell based on internal temp, time in the oven, color of the chicken and juices), but the texture of the chicken is funny, almost like it hasn't been thoroughly cooked. We just moved to the US and this woody chicken is really disgusting. This woodiness is not found in thighs, wings or other cuts. Except the neighbors heirloom tomatoes sprayed with 7 dust every 5 days. I now only buy chicken tenders and have had no problem. As for the way you're cooking your meat, that's difficult to comment on since you don't actually mention how you are cooking it. I have had this problem for months and it seems totally random. Why do they say not to wash chicken? - wedo.dynu.net It's not plain roasted but it sure is tasty and the chicken is delicious. We purchased Smart Chicken breasts from Harris Teeter and have been for years, but well be pausing addl purchases of chicken breasts for the foreseeable future. "When selecting fresh chicken, check for discoloration," chef Matt Horn, a James Beard-nominated pitmaster, told TODAY. Have been having the same problem. The owner came cover and I told her what the waitress said, fearing it was not cooked thoroughly. "It's something all poultry producers have been working to resolve.". Are any other types of chicken having this issue like chicken thighs cause if not I'll switch to chicken thighs but if chicken breasts continue down this path it might push me off of chicken forever. Pimples Or Sandpaper Shells Kathy Shea Mormino And it has always been in those chicken breasts that look on the larger side of normal to me. First noticed the stringiness when buying chicken sandwiches from fast food restaurants. I know my household has dropped chicken consumption dramatically. The . I thought it had to do with not thoroughly thawing, but as everyone else said, it seemed done in every respect except the consistency. After grilling and cooling it was tough to cut up and had a really thick grain that was hard to cut through. It's almost crunchy like, I can't eat it. I have tried various cooking methods and nothing tenderizes them. As I was cutting them I felt resistance while cutting. . 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! I said it felt like it should burst like a rubber balloon in the center. This just happened to me with some 365 chicken breasts from Whole Foods. I normally buy Lillydale and haven't noticed the issue with them. What does our FDA do with our tax dollars? 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. Chicken sucks SO BAD now. Read about it here: Interesting. I now save my receipts, mark it in freezer if I choose to store it there. Most supermarket chicken today contains a high percentage of water. They are Woody. It is like a rubbery tough texture that kind of snaps as you finally bite through it. Most often, fresh chicken has limited to no smell at all. This was sporadic a few years ago, now its 4 out of 5 chicken purchases. It's clearly a worldwide problem. I experienced the strange texture for the first time with Purdue boneless, skinless chicken breasts tonight. On the other hand if you get an individually wrapped piece that's small and/or not pink it's going to be disgustingly slimey and tough. We used to eat chicken 2 or 3 times a week. They almost look like they have been sliced and when I bake them, they turn into a flat piece of chicken thats rubbery when you eat them. Can't stand the texture and also because they have a weird flavor. In any event it would appear this is occurring more widespread and the industry is going to have to alter whatever they have done to create this. 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. It grosses me out. I have found that if I can peel that tough layer off, the chicken will cook normally and not have the disgusting texture. ALL the meat WAS good. We had to throw the whole meal away. Why does my chicken have a weird texture? (yes, the ones that are pictured in this article. I've been having the problem for many years on and off. This brand of Chicken is used in many major restaurants in the US. its a relief to hear that this strange phenomenon with chicken isnt just happening to me! I will butcher this but it is an answer. But sometimes, the meat becomes almost crunchy. 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. This has happened to me a few times before. I just had a chicken cutlet sandwich from a deli that had the same issue. Or do we get a special kind if chicken from the supermarket?!?! Same thing just happened here with two skin on breasts from publix. I never thought poultry suppliers would do this to chicken just to increase the weight/selling price. - kettultim Nobody seems to notice that this is happening EVERYWHERE . Glad I am not the only person this has happened to. It was stringy and tough. I have been having an issue on and off with the texture of my chicken. I laughingly called it a Frankenchicken during prep. Cooked chicken should be springy, that's how you know it's cooked, I suspect you get the woody effect if you cook it longer to firm it up, but obviously mcdonalds cook everything on a timer so you get the "raw" experience instead. This causes a texture that is described as "woody" when cooked. Stephanie , you are exactly right. Interestingly one issue seems like an answer to the other. Im not too sure what this means as Im new to Canada from New Zealand but assumed it was a variation of ethically raised. And yes, it tends to be the larger ones sold at the butcher counter as singles (by the piece, boned, skinless). There is a new-ish problem with some chicken called "woody breast" that seems to fit your description. Weird texture and taste. NOTHING ruins a lunch like anticipating that perfect chicken breast only to bite into a texture that is almost indescribable; at first you are certain that it's raw. These factors can reduce your sense of taste (called hypogeusia), take it away completely (ageusia) or cause foods and drink to taste different (called dysgeusia). Also, if I cut the meat at all, I can often guess that I am going to have this issue before I even cook the meat. . And we cant figure out why everyone is chronically ill post 1990. I buy the breasts and thighs. This is bad, i am going to talk to two local butchers about this issue. I could not afford to do that any longer so I went back to shopping at the box stores and I always buy the smallest breasts I can find and it is hit and miss but I get the nasty chicken a lot less now with my new practice. The chicken Tycoons cannot find a more humane way to end a lifetime of suffering to the sufferage unequaled of being hung upside down the inescapable grasp holding their feet/claws seeing what is happening to family, friends, fellow chickens being boiled alive and knowing you are next. It's commonly confused with white striping, which is when fat replaces muscle tissue. In 20 years of breeding free range heritage breeds, she's seldom encountered the issue. Cooked chicken that has gone bad will usually be slimy, sticky, and overly soft. .wrote them several letters and they just sent me coupons . I am prepared to return all next time again if it happens. Interesting, I posted a few years back but still keep an eye on this conversation. 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). We arent even close to our propaganda. Another thing to look for? Contact your local representatives and tell them what you think and stop letting them use their typical weapons of mass distraction against you. If your chicken breasts have been more tough than usual, you're not alone. I cut it and it was a little hard to cut into but the when I started chewing it had a consistency or should I say texture of it being raw but when I looked at it it was cooked and looked fine. I will be buying fresh and if I get the same reaction I don't know what to think. If you notice any texture changes, such as increased softness, sliminess, stickiness, or residue, it's likely no longer safe to eat. Overcooking might play a role in your chicken's tire-like texture. I also do not care for the texture of brined poultry. They were like chicken used to be. It is stringy, wet, and the texture of raw meat. What causes weird chicken texture? - Davidmwhitearchitect.com But I would say, dark meat just a bit under is pretty close to that rubbery "crunch-like" unpleasant texture. I was happy to come across this thread. That stress results in degradation of protein so the composition changes and you get collagen and fat that moves into the muscle." It's disgusting. Now it's consistently "on", whether Walmart, small local grocery, Ohio Amish - it's all got it. If you know of a better brand please share. I'm glad to know this is a quality issue and not something more concerning. If I hard boil them, they are difficult to peel, the whites have a weird texture and the yolks are like rubber balls. Well there is insecticide in cereal..and not only foods should raise red Flags. I buy my chickens and rotisserie chickens from Whole Foods or the organic ones at Costco. And you better think again if you think organic is really any better. We talked to the owner and he said he hadn't changed vendors for many years. Really strange and sad. :(. . As I began to eat I could feel this Gross rubbery texture. Not a fan myself. I bought a bag of Chicken wing parts and it doesn't look like Chicken parts!!! A hen's increased rate of respiration interferes with calcium carbonate production and shell formation. Learn something new everyday. I'm so glad I found this site. .I accidentally hit a button when I was not finished typing. I have since switched and changed my choices and purchasing habits since my previous comment earlier this year. I'm hopeful all of these posts become recognized and addressed. Why does my chicken have a rubbery texture? 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. We couldn't eat it; those fibers are too weird and crunch in the most unappetizing way. So, maybe if a parent chicken had antibiotics/chemicals/etc but a baby chicken did not and was raised differently, it would still be affected by this disease. It's why Greg Caggiano stopped buying non-organic chicken. Sitting here looking up weird textured chicken breasts because Im eating one rn. Thats why everything became so dysfunctional. Knowing it's fully cooked, it just plain gross. The woody breast is pretty specific also to what is known as "factory chicken" and is some sort of genetic issue, which isn't surprising the way those animals are bred and treated. I switched buying my meet at 8 AM at market now and have come across the same problem with chicken what is going on?? 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). So worried its gonna make me ill lol, Yeah, been scouring the web for a bit and came to the same bit of information: woody breast. Some breasts were wonderful. I eat it but it is very concerning. :), 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!!! This is most likely occurring as a result of incorrect defrosting procedures on your part. Our best tips for eating thoughtfully and living joyfully, right in your inbox. They are not frozen, they are fresh. I bought them fresh today from a local farmer style market. Oops, read all 161 comments and hope find a bit of information about todays Nancy chicken. Manager asked me to call right away if it happens again, so they can trace the provider. This may make that woody texture. Isnt globalized food production in the 21st Century just the creepiest! This has never happened to me before. But I'd take dry over this new crazy chicken texture. Also 425F seems a lot too hot for roasting pieces in the oven. 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. It looks like an industry wide issue. This chicken was a boneless skinless chicken breast. 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. Many people also like to coat the chicken in lemon juice and/or vinegar. Like Janet Jessica I have also experienced this very same problem. I've had that several times last year alone. . I knew it was cooked, but the way it felt when chewing was as if it wasn't. Went deep into the comments and saw the name for this phenomenon: Woody Breast. Sad. I have been completely avoiding chicken for the last 6 months, then ended up at mcdonald's last week and ordered a chicken legend on auto-pilot. I continued to "try" the pieces but the entire right half was like a chewy rubber, almost raw chewy texture, like a rubber cube. That being said I have only had this happen maybe 1 - 2% of the time of eating this meat I once loved. The recipe is a trusty foolproof one for us, but no one could stomach the crunchy/raw texture. I came across this a few times, and it's gross. Im calling the USDA. Just registered here to say it, was googling why the * my chicken is crunchy on the inside once out of every 3 times I buy them. 8 Possible Reasons Food Suddenly Tastes Different to You | livestrong They even had the packaging date on the wrapper - today, Jan 5th. Who knows what their vegetarian feed is comprised of. I referred to the #1 in another post below. Brand was Steggles chicken breast. Yeah. its not about overcooked and undercooked chicken its about a texture, dubded "woody breast" and affects mass produced chicken. I noticed this trend of unappetizing weirdness where some of the chicken breads us normal but prices of it are off. IM SICK OF STRINGY WATERED CHICKEN!!!! Hi Pam. While Im normally hurt when they insult my food, I couldnt help but agree!! . Overcooked chicken will be very dense and even hard, with a stringy, unappealing texture. It is also keeping me away from chicken right now! I think it is Woody Chicken breast as the other poster pointed out. Very odd. CBS news story from 2016 link at the end of my post, but this is clearly still happening. Im sticking to tenderloins for the time being. It has happened when i have sliced and stir fried boneless skinless chicken breasts and also when I have roasted bone-in skin-on chicken breasts.

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why does my chicken have a weird texture