why does my chicken have a weird texture

For me, the taste of perfume or cigarette smoke in my food is the biggest turn off. Our best tips for eating thoughtfully and living joyfully, right in your inbox. Watch out for all the other meat, too. Really, why does chicken taste like this now? Especially Tyson's chicken. Before anybody dumps Costco chicken.m, I only buy their organic chicken and I have never had a problem. .I accidentally hit a button when I was not finished typing. Mary's is one brand name. I love chicken, I need to find something that works though. :( dark meat (thighs, drumsticks, wings) always seem to be okits the breasts that are the problem. I've noticed an issue as well and it's always been difficult to describe it. Older hens generally produce thinner shells as their oviducts wears out. Thanks Everyone for the replies, especially the link provided. 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. But the shampoo and perfumes and whatnot have carcinogens in them as well. Hope whatever they're using isn't harmful to humans. Thanks for making me laugh, though you are right.it isn't funny anymore. Enough of this multinational corporation nonsense. Different grocery store for sure. Have you ever read any of the science journal articles on genetically altered chickens? Thanks CV. She got irritated and refused to go into the garbage, although it was probably right on top. I do better with Bell and Evans. Instead of wrapping it up I decided to eat it by dipping it in the salad dressing. 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. 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. 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. We had to cut chicken completely out of our diet. The Purdue Organic Chicken has been the gross stuff most of the time. I too have had this issue. last straw was ordering in from a local restaurant with critically-acclaimed roast chicken last weeksame issue on a bone-in breast! I threw the whole thing away and my husband thought I was crazy. 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. Totally grossed me out. I thought I was in the clear with this batch. IM SICK OF STRINGY WATERED CHICKEN!!!! I took the other, smaller breast, cut into a chunks and quickly sauteed it for our dog. Especially considering, this is what deregulation, corrupting institutional government and fighting to the death to prevent any new regulations, is really all about here. Wow! Mix well. I'm in the UK and have come across this problem about four times now in the last four or five months. It has an odd "bite" to it, like your biting into a piece of rubber, like a silicone type rubber. It's why Greg Caggiano stopped buying non-organic chicken. While the politicians keep focusing our attentions and dividing us with the same old topics or issues that have been going on in my lifetime for at least the last 40 years they allow corporations to do whatever they want. Sorry not Bell & Howell (lol) its Bell & Evans chickens. Just tried to prepare two skinless chicken breast from Publix and it took a steak knife to cut thru it. Yes! 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). Edit: as some of you have suggested I believe the cause of the weird texture in the chicken was bromelain. So stir fry in a very hot wok or griddle and roast in a pretty hot oven (425 or so). I also do not care for the texture of brined poultry. I'm in Australia. . Went deep into the comments and saw the name for this phenomenon: Woody Breast. I too have just taken to google to try and make sense of this weird phenomenon of eating perfectly cooked chicken in which the texture makes its seem raw. Interesting, I posted a few years back but still keep an eye on this conversation. We have been experiencing the same things since November. They are Woody. We have been eating at the same restaurant for many years and noticed around the end of 2017 the grilled chicken was 'grisly' textured. 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). Ive been slowly going off chicken and this might be the final straw. The protein fibers in chicken become elastic when they are not exposed to moisture. I couldn't eat it. You and me both. Interestingly one issue seems like an answer to the other. I checked the internal temperature and they were all between 175-185, well over the safe temperature for chicken. I genuinely thought I hadnt cooked it properly. I can usually tell when Im filleting a breast or thigh, Ive found that if I slice it thin enough and fry the heck out of it, its somewhat palatable. The chicken wouldn't brown, but eventually the liquid evaporated and left a brown scum/skin in the bottom of the pan. to add to my first comment, this is not the first time I have noticed this problem with chicken breasts. . I actually googled this and your same query came up on this site. I asked my step mother who is a chef and she said that it was impossible. Your reply is very informative, but with a little research I have learned that both dark and whit chicken has changed, and not for the best. Why does my chicken have a weird texture? I guess Im switching to organic. It's almost as if it's a tire rubber texture in my mouth. I have only run into this issue with breast meat. Cooked chicken that has gone bad will usually be slimy, sticky, and overly soft. at first the thin cut breasts were better but have even had a couple of those with the weird texture. Inedible. 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. Has anyone identified good sources? Assuming you are doing so, your commentary would indicate that your problem is with the ingredient itself. Chewy & rubbery but also feels uncooked. I ate one small piece of chicken which was fully cooked but had this raw feeling texture. Also 425F seems a lot too hot for roasting pieces in the oven. But then the industry would have to admit to lying for profit for the last 20 years. My daughter then said mom sorry to say this but your chicken has been like this for a while! Agree with Susie S. It does appear to be two separate issues. This applies even if your chicken is organic. so unappetizing. We spit out those pieces. Maybe that's the issue. Why does my chicken have a weird texture? The moment of panic was real biting into the sandwich I purchased, but upon further inspection it was fully cooked. The texture is gross, even though fully cooked, it feels like it's raw, rubbery, gummy, very odd texture very unappetizing & unappealing. I think this is the result of factory farming and chickens on top of each other with I place to move. I've been having the problem for many years on and off. It feels like an injection of rubber into the meat or something and it completely ruins my appetite for the evening. This is odd yes but consistent with previous chicken breasts cooked prior and why we stopped buying boneless breasts. It's interesting to me that it's so hard to find any information on it. After grilling and cooling it was tough to cut up and had a really thick grain that was hard to cut through. "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. I have experience that with Wendy's multiple times and it is a fatty chicken. The inside of the chicken pieces were good, it was just the surface that was mushy/chalky. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. Remember organic does not always mean chemical free. Same thing happened to our family tonight. Oh and the first experience I had 18 months ago, I cooked a chicken kiev for over 2 hours in a 200 degree oven (checked the temperature, and other food cooked fine), but somehow it didn't burn, in fact it still seemed raw. Im in Japan and we also have this problem averaging about 1 in 10 purchased. We had this happy many times with chicken, turkey breast, and pork chops/loin. Many people also like to coat the chicken in lemon juice and/or vinegar. I will follow up on this but it is still happening and it is disgusting. If I cook in crock pot its fine but if I bake it, it gets rubbery! Has anyone found sources for good chicken? I've been so turned off by the taste I've actually stopped buying them thinking it was the specific brand. The only option I see is to grind them/ chop them in food processor and try them as patties or chicken meatballs with other ingredients. I toss them. "When selecting fresh chicken, check for discoloration," chef Matt Horn, a James Beard-nominated pitmaster, told TODAY. The food has always been great but me, trying it get on track with my diet ordered grilled chicken. 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. The owner came cover and I told her what the waitress said, fearing it was not cooked thoroughly. 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. Even the feathers doesn't look the same either. 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. Not all pieces though, and even parts of one piece may be affected but not the whole piece. I just had some at Applebees last night. Chicken gizzard is a popular dish in many parts of the world and is often used in soups and stews. I took back 5 lbs and they gave me a refund. Learn something new everyday. I guess it doesnt bother him but we get ours from Aldi and they are HUGE so I am thinking we will pay a little more for them from somewhere else because I cant do it anymore!!! I only purchase breast fillets now as they tend to be thinner than the full breast and haven't had the issue since. Now the gene editing to grow massive muscle in meat is just another tough Unregulated Globalized Business problem. We just moved to the US and this woody chicken is really disgusting. What started out as sporadic, is now quite pervasive. I have been going crazy trying to figure this out for months now as well. I guess I will have to start buying organic chicken breast. Just too lucrative for globalized finance backed conglomerates to resist! Marinading chicken (or any protein) in an acid for too long can make it mushy. Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. I have the same experiences in both Supermarket purchased chicken and from a few favorite restaurants. citou 2 yr. ago. Hi Pam. 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. Exact description too. started buying from somewhere else but then had a bad batch from there too (still organic.) My husband even e perform ex this with a McDonalds grilled chicken sandwich. Tyson is the worst "factory chicken" as it's volume of recalls should be enough to scare consumers. If anyone has seen the documentary "What the Health" you'll find out lots of stuff companies do to meat that they don't want you to know about. Thank you for sharing this information. Its a problem of slipping in gene edited chickens (And other now tough hyper muscled animals) into the food chain. Its called lobbying folks, line the pockets of the politicians as they look the other way. I am feeling much better about myself, not so much for our food situation. After doing a bit of research into this I found out that many chicken farms are growing their chickens far too fast and it results in their meat hardening like this. Isnt the food and drugs we ingest supposed to be edible and safe for us? I know these eggs are fresh, and I also know the neighbors got some new laying hens last spring. I doubt there's any way to tell without some specific control tests. Then, dredge it in seasoned flour and shake off the excess. 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. Wondering if the chicken is imported these days. I won't ever buy a large chicken breast again, disgusting texture. While researchers and geneticists attempt to find the exact cause and cure here's what you need to know. It was NOT raw but felt raw. If all they have is Frackenchicken then I look for a whole small chicken and I have been lucky to date. The cheep variety is nice and smooth but then you do not know what they feed them. Glad Im not the only one! they were inedible. Same weird texture (like chewing a piece of rubber) and uncooked appearance (my poor husband - my bad, I was blaming the chef). 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. 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 grosses me out. Crazy that this is a known issue but relieved that its not just in my head. My oven is a convection with a built-in thermometer option. It happened months ago and just happened last week again. Theyll semi-confess after a whistleblower goes to the media. I used homemade shake & bake and drizzled all with olive oil. It's Nasty. If you're aware of what to look for, it's pretty easy to avoid purchasing chicken like this. But all could be culprits. That would be the ones being discussed here. The recipe is a trusty foolproof one for us, but no one could stomach the crunchy/raw texture. Wish we knew what this was about ! While Im normally hurt when they insult my food, I couldnt help but agree!! Texture is an emerging challenge within the poultry industry. Maybe a milder version of the defect is sold rather than pulled from the line or reprocessed? Thin breasts, thick breasts, frozen, fresh, chain-store, butcher bought, even take out has a raw, horrible consistency. . has nothing to do with organic versus non. Very unnerving and it has happened one other time to me and I Had the same reaction. I am shocked that there is not more talk about this issue. In addition to looking for smaller breasts (which organic breasts tend to be), it's helpful to feel the meat. Or is it a sad byproduct of factory farmed chicken breasts? Read about it here: Interesting. 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. First it was chicken, and last night it was my pork chops. We Recommend Health I have had issues with the taste of other meat but buying organic seems to have helped with those. Its just too lucrative for them to alter our industrial food. YES! The act of biting into the meat is extremely smooth, and the breast comes off in the portion your mouth covers (there's no tear-away). its a relief to hear that this strange phenomenon with chicken isnt just happening to me! Weve purchased Tyson in a pinch without issue as well. BTW, 98% of the beef sold in the U.S. is cloned, and yep, their playing around with everything you eat. As I was cutting them I felt resistance while cutting. chicken breasts - normally Tyson brand. As many have described an uncooked piece of meat, yet it's cooked through. High environmental temperatures are the most common cause of thin-shelled eggs. 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. Have not had chicken for a long time and gave it one more chance. It's got me thinking and feeling, it's seriously not natural meat. 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. Overcooking might play a role in your chicken's tire-like texture. They say it's about 10% of chicken breasts, which seems about what I have experienced. Cooked chicken that has gone bad will usually be slimy, sticky, and overly soft. When we can find smaller breasts at the store, they seem fine, but the larger breasts are rubbery and inedible. If you notice any texture changes, such as increased softness, sliminess, stickiness, or residue, it's likely no longer safe to eat. . When I buy smaller ckn breast I haven't had the issue. I had the same problem I thought maybe because I didn't pound it out. It didn't look funny or seem different other than mouth feel. Its filthy. Same thing. Perdue can have chicken. I was in the dark since the sun was in my eyes directly setting and the light was not good on my table. I wish I could find a brand of organic chicken breasts that are not crunchy. The chickens are being grown for market too fast.

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