why does my chicken have a weird texture

I have been having an issue on and off with the texture of my chicken. When I buy smaller ckn breast I haven't had the issue. In our household, we call this texture chirm as in eating chicken but with the sensation of biting into an arm. It was enough to make me stop eating many meats, but chicken was still one that has been a staple, until this started happening. 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! no more wal mart. . Went deep into the comments and saw the name for this phenomenon: Woody Breast. I have been coming across the same problem for a while now and I find it gross and disgusting. I'm not alone! The result of these practices are breast meat that has grown to fast for the natural ligaments,muscles,tendons, and all the other natural growing stuff that needs to take place for meat to develop properly. I threw the whole thing away and my husband thought I was crazy. Watch out for all the other meat, too. Same weird texture (like chewing a piece of rubber) and uncooked appearance (my poor husband - my bad, I was blaming the chef). After cooking the strips in the oven they were cut up over a salad. I scoured the internet and once I found what the problem is actually called, a lot of search results came up describing it. Just tried to make white chicken cream stew without thinking, two packs of two breasts both had this problem. It's possible that you're letting them out at room temperature for 2 hours. No issues since. I found this piece from 2016: https://www.cbsnews.com/news/woody-breast-could-bite-the-chicken-business/. I never thought poultry suppliers would do this to chicken just to increase the weight/selling price. 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. It happened months ago and just happened last week again. ive noticed this once or twice in the last few years, but more so since weve been in quarantine (past 6 months.) What a world we our creating for ourselves! I must say though Ive never had bad chicken from KFC! First noticed the stringiness when buying chicken sandwiches from fast food restaurants. I couldn't eat it. This leads me to believe that the half hour or some the skewers were together, the fresh pineapple started to react with the chicken. The texture definitely gives off biting into raw chicken vibes! June 19, 2019. We get our chicken from Gelson's, an upscale market here in the Los Angeles area. I'm a fan of the sandwiches in the "chicken sandwich war" with Chic Filet and Popeyes being my personal favorites. We arent even close to our propaganda. 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. However, a woody chicken breast is characterized by a tougher or, as Owens likes to say, "more complex" consistency. I just had some at Applebees last night. See also Why Is My Chicken Sitting On Eggs All Day? The chicken breasts were unusually huge (850g for 2 breasts) and Ive made two different meals out of them. I toss them. If I dont think about it, Yes, I have this thread actually set to push notifications also..overcrowding. Has anyone identified good sources? I too have noticed this over the last year. I was thinking it's got to be something either in what the chickens are being fed or what companies are doing to them. Look up "Woody Brest". The taste of chicken gizzard is often described as "gamey," and some people find it to be an acquired taste. Thank you for using the word "crunch," as that is exactly how I describe it. 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. Foster farms chicken breasts from Costco! . This weird chicken texture is very sad to me as chicken is my favorite go-to meal. I think I have some form of PTSD now from eating it. 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. :( dark meat (thighs, drumsticks, wings) always seem to be okits the breasts that are the problem. :), 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!!! It tasted like it was undercooked, but it was long enough.. and the color seemed okay. I just had a chicken cutlet sandwich from a deli that had the same issue. enter image description here. Just too lucrative for globalized finance backed conglomerates to resist! The moment of panic was real biting into the sandwich I purchased, but upon further inspection it was fully cooked. Edit: as some of you have suggested I believe the cause of the weird texture in the chicken was bromelain. It's determined by the "factory chicken" to be a genetic issue caused by the process of overbreeding, called "Woody Breast Syndrome", I don't see a way to edit my last comment. I bought chicken from giant and this is the second or third time this has happened from giant brand chicken. Maybe their tenders will fare better. But all could be culprits. I read someone say they have no problems when they sous vide. For some reason the fried chicken is never grisly. 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. "Woody breast is an ongoing challenge facing the entire industry," Michelle Babin, a spokesperson for Perdue Farms, told TODAY Food. I switched to organic and don't have this issue anymore. Of course as you may have experienced, not all pieces are affected. to add to my first comment, this is not the first time I have noticed this problem with chicken breasts. After grilling and cooling it was tough to cut up and had a really thick grain that was hard to cut through. Not a fan myself. Got a response from @roguecookers that helped. This has happened to me a few times both cooking chicken breast at home and also out at restaurants. Thanks CV. Like the growth hormones in 1990s milk, and 6ft plus kids everywhere. I can't even fathom this heinous barbaric and outrageous slaughter is used, no not in a 3rd world country, here in the USA! that was worse. I spit all of that out and called for the waitress. So I let it rest and cut into it and felt confident. This usually accompanies a nasty taste like how stagnant dish pan water smells. I have been having this issue. I know this thread is a tad old. It looks like an industry wide issue. That squeaky mouth feel sounds like brining. I am also a private chef and luckily have never served this, that I know of anyways, to a client. People just aren't grasping the issue or aren't able to read and comprehend. 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). ", Although producers are hyper aware of woody chicken breasts and are employing new sorting technologies to weed them out, woody breasts are perhaps more prevalent than they've ever been. Bro this just happened to me. A stewing chicken can be a little tougher, need more slow cooking to tenderize the meat. In 20 years of breeding free range heritage breeds, she's seldom encountered the issue. The chicken wouldn't brown, but eventually the liquid evaporated and left a brown scum/skin in the bottom of the pan. I don't know why, but the wsj article seems in the right direction. I see it just about every time I'm out there shopping for chicken breast, and now know what to avoid. 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. Its just too lucrative for them to alter our industrial food. 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. Tonight I cooked them and they looked wonderful. Im a chef, so I know how to cook and thought to myself what in the world. 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. The texture really is disgusting. They dont care, to care would hurt the global investment class. this must be rooster or rat meat. Had to throw the sandwich out because of the gross factor. I even tried fried chicken in hot oil the old way and same texture still ! This sounds like what I've run into. First it was chicken, and last night it was my pork chops. I've been so grossed out by it that I'm ready to stop eating chicken altogether. Last night I made pork chops . Marinate the pork chops in a sealed container in the fridge for 30-40 minutes. Especially considering, this is what deregulation, corrupting institutional government and fighting to the death to prevent any new regulations, is really all about here. They also contend they will simply bleach and clean the surfaces when finished. I eat it but it is very concerning. On a pathological level it results in vein inflammation, muscle degradation, muscle death (necrosis), and lesions in the muscle. They were like chicken used to be. Aside from Perdue and Trader Joe's, has anyone been able to identify other bad sources? Almost as if it was raw! Hi Pam. Its a genetic issue with the mass producers, i.e. Hi, Im in the UK and I have had this twice now. Never a problem. The texture is gross, even though fully cooked, it feels like it's raw, rubbery, gummy, very odd texture very unappetizing & unappealing. They say it's about 10% of chicken breasts, which seems about what I have experienced. 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. But based on her research, Owens believes woody breasts are related to the development of the muscle. I haven't bought chicken in over a year and I do miss it.but not, as one person on this thread said, "not the Frankenchicken stuff." I have the same problem, the breasts are not edible, so crunchy. Isnt globalized food production in the 21st Century just the creepiest! Chicken that doesn't brown?? They aren't super tough, just your expected chicken breast texture. It was stringy and tough. What these producers are selling is no longer what I consider edible meat. You know what we have to do.complain, because the squeaky wheel gets the oil and corporations wouldn't want to lose a dime. Eating grisly chicken is just gross. It's got me thinking and feeling, it's seriously not natural meat. Its only been recently in the last few years Ive noticed this. 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. Why is my chicken a weird texture? Older hens generally produce thinner shells as their oviducts wears out. At first, I thought it was a result of cooking frozen chicken that hadn't fully thawed. . the squeaky feel was definitely a spot on description. omg. 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. It's disgusting. 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. But then the industry would have to admit to lying for profit for the last 20 years. 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. ALL the meat WAS good. Except the neighbors heirloom tomatoes sprayed with 7 dust every 5 days. 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. Interestingly one issue seems like an answer to the other. Or do we get a special kind if chicken from the supermarket?!?! They were Bell & Evans. "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. I doubt there's any way to tell without some specific control tests. "When selecting fresh chicken, check for discoloration," chef Matt Horn, a James Beard-nominated pitmaster, told TODAY. It is like a rubbery tough texture that kind of snaps as you finally bite through it. I had the same problem I thought maybe because I didn't pound it out. This is odd yes but consistent with previous chicken breasts cooked prior and why we stopped buying boneless breasts. That stress results in degradation of protein so the composition changes and you get collagen and fat that moves into the muscle." >.<. That's it for me! The inside of the chicken pieces were good, it was just the surface that was mushy/chalky. 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. So relieved to know I'm not going mad. I think it is Woody Chicken breast as the other poster pointed out. I guess I will stop buying chicken breasts if this is what the industry is going to produce. 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. its so strange because in a package of two breasts, one can be fine and the other inedible! I've been experiencing this issue for a couple of years also. My research and experience has concluded that the possible reason for the off texture is the saline brine injected in most frozen and brand name chicken. I have been having an issue on and off with the texture of my chicken. There's more than one reason your chicken came out rubbery. Here's a short white paper we put together on it in case of interest: https://www.ciwf.com/media/7429726/declining-nutritional-value-of-factory-farmed-chicken.pdf. It seems too simple to be true, but eating or drinking something hot may temporarily cause your sense of taste to get weird. I don't know what to do. The owner came cover and I told her what the waitress said, fearing it was not cooked thoroughly. This may make that woody texture. Its gross. The plus of that also is they are forgiving and rarely get overcooked or dry unless you let them go too long. I looked online for this very subject cause i thought i was losing my good or ok cooking skills!! Yech! Wondering if the chicken is imported these days. It's been many years since I had a kosher bird (at relatives' homes.) My friend reassured me it all looked done as far as what she saw. Nobody seems to notice that this is happening EVERYWHERE . I recently bought a regular ABF rotisserie chicken from a local health food grocery and it was stringy and had that raw texture. We buy all our meat at Fresh Market, a local speciality grocer. I told them not to eat it and gave it to the dog. 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. Chicken sucks SO BAD now. Its a problem of slipping in gene edited chickens (And other now tough hyper muscled animals) into the food chain. It appeared to have a very large grain in the meat. The . I have had issues with the taste of other meat but buying organic seems to have helped with those. its definitely cooked through, but texture is as if its raw. . How do they do it?! "My favorite method for fixing woody chicken breast is to marinate it in a yogurt-based sauce," Jessica Randhawa, head chef and recipe creator at The Forked Spoon, told TODAY. Ive replied to this question before, but as I get emails with every new response, Im starting to see there are two problems people are finding. It's commonly confused with white striping, which is when fat replaces muscle tissue. True story check it out. Why agriculture science in the 21st Century shouldnt be doing what they are doing for profit. 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). As far as im aware its difficult to tell its woody until you've cooked and attempted to eat it unless its an extreme caee. Its filthy. Interesting, I posted a few years back but still keep an eye on this conversation. Lets wake up (all of us), its not about political differences, human rights, racial matters or even climate change! Read about it here: Interesting. These days farmers are able to get chickens to market in 6 weeks. Maybe we all need to go back to our local farmers if there are still any independent and still in business. Not only does it result in what you all have experienced in cooking chicken, but is also a painful, chronic issue in the chickens. And its disgusting. "I don't even try to soften woody chicken, as texture is so important and not an easy fix," chef Brian Malarkey, "Top Chef" finalist and Chefs Life founder, told TODAY. 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. A hen's increased rate of respiration interferes with calcium carbonate production and shell formation. I almost went weak and filled with fear. 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). Hi Trisha - I feel your pain and we should call the USDA, but not sure they can enforce anything. The Purdue Organic Chicken has been the gross stuff most of the time. And eventually they will have to go back to raising their chickens (and pigs) the way they used to . You are correct the chicken is crunchy inside like you biting into a tendons it's crazy . 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. so unappetizing. 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. If you know of a better brand please share. My friends and I ate at an exclusive place in Florida.

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