It was so odd: as the pieces cooked, they shrank up, and then exuded a viscous liquid that bubbled. What a world we our creating for ourselves! Hit or miss these days and so as not to ruin a whole meal (not to mention all the time and expense involved), I have just been cooking the meat to death, which, of course, makes it dry. Raw chicken should have an orangie pinkish color, while this texture issue is coming from a raw chicken that has a pale white looking color. In 20 years of breeding free range heritage breeds, she's seldom encountered the issue. Our Government is supposed to look out for and protect all of us! I have since switched and changed my choices and purchasing habits since my previous comment earlier this year. It looked great so I ate a couple of pieces and than BAM one piece felt raw and not cooked and rubbery and fatty and wet? If you think for 1 minute that they havent been playing around with everything profitable, and inserting it into the most lucrative systems, you are mistaken. :(. 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. High environmental temperatures are the most common cause of thin-shelled eggs. I thought I was the only one experiencing this issue. As I was cutting them I felt resistance while cutting. Usually only got woody chicken from KFC and thought it was just fast food being nasty and told myself to quit. Wonder if restaurants are seeing this as well? We have been experiencing the same things since November. I know I was vague, but the thing is that this has happened to me with very different cooking methods. Have been having the same problem. I am off frozen chicken. 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! so unappetizing. I had this exact issue today while cooking drumsticks. But I have found that I avoid this crunchy texture altogether, when I sous vide my chicken. That's it for me! They were good about refunding me me not sure they really understood the issue. The chicken felt the same as the last chicken I bought which was probably 2 weeks ago. 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. This leads me to believe that the half hour or some the skewers were together, the fresh pineapple started to react with the chicken. Its not you, its genetic altering gone wild. Because anything with enzymes will breakdown fiber, even in genetically edited Frankenstein chickens. So gross. They are Woody. Can this make you ill though? So relieved to know I'm not going mad. Of course as you may have experienced, not all pieces are affected. Especially considering, this is what deregulation, corrupting institutional government and fighting to the death to prevent any new regulations, is really all about here. when I sawed into the thin one it didn't even look cooked. The first was in a batch of frozen chicken fillets from a supermarket, but the others have been from my local butcher who are otherwise very good. I wonder what goes into our food these days. its not about overcooked and undercooked chicken its about a texture, dubded "woody breast" and affects mass produced chicken. Mainstream media doesnt even know why they all cover the exact same 6 stories everyday, like they are clones. I threw the whole thing away and my husband thought I was crazy. I don't know what to do. Mostly, the breasts that I purchase are large weighing one pound plus that I often cut in half and pound, but still get the texture problem. What a turn off, I almost can't eat the chicken although the flavor doesn't seem to be affected, this texture is awful. This weird chicken texture is very sad to me as chicken is my favorite go-to meal. Absolutely horrible here in AZ. If you are cooking free-range chicken, the meat will be a little tougher/chewier. I bought breasts at Trader Joes. The Purdue Organic Chicken has been the gross stuff most of the time. Not all pieces though, and even parts of one piece may be affected but not the whole piece. I'm so glad I found this thread. Its called lobbying folks, line the pockets of the politicians as they look the other way. 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. 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. I guess I will stop buying chicken breasts if this is what the industry is going to produce. They say it's about 10% of chicken breasts, which seems about what I have experienced. I will butcher this but it is an answer. We had to make omelettes. Oh my goodness I thought I was crazy!!! Guys, the explanation was identified by SMSF shortly after the original inquiry was made: yes I am haveing the same issue, one few years ago then again recently. Supply chain issues threaten a chicken tender shortage, humans have been eating chicken for 2,200 years, Turn your mojito into a marinade with this fun chicken recipe, why Greg Caggiano stopped buying non-organic chicken. You are feeding genetically altered food. I have tried various cooking methods and nothing tenderizes them. They are even too tough to cut up and stir fry (tried that.not good). Has anyone found sources for good chicken? 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. I have noticed the odd texture for the last decade. . Never had a problem with Whole Foods regular antibiotic free Rotisserie chicken. Manager asked me to call right away if it happens again, so they can trace the provider. I bought chicken from giant and this is the second or third time this has happened from giant brand chicken. Learn something new everyday. I mentioned to my husband that I will never order chicken sandwich from Waffle House and new to the list IHOP. When I convert my file from OBJ or FBX file to STL suddenly, the surface just have these weird cracking texture all over, along with random black block What cause this issue and how do I stop it? I am prepared to return all next time again if it happens. This may make that woody texture. OK here goes, It was explained to me like this from a respected butcher. I guess Im switching to organic. Start here and then look at all the peer reviewed journal articles and patents. To add to my previous comment, all 3 times before cutting into the raw breast they did feel different. Nobody seems to notice that this is happening EVERYWHERE . We had to throw them away . A hen's increased rate of respiration interferes with calcium carbonate production and shell formation. >.<. No issues since. I am so turned off by all meat and poultry that I am reduced to pasta and fish. 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." I know these eggs are fresh, and I also know the neighbors got some new laying hens last spring. Thanks for relieving me of guilt for not finishing the half eaten plate in front of me! It's Nasty. I bought a bag of Chicken wing parts and it doesn't look like Chicken parts!!! I couldn't eat it. My friends and I ate at an exclusive place in Florida. Its only been recently in the last few years Ive noticed this. Like the growth hormones in 1990s milk, and 6ft plus kids everywhere. This sounds somewhat familiar to the chicken breasts I had bought. If you notice any texture changes, such as increased softness, sliminess, stickiness, or residue, it's likely no longer safe to eat. I also have had chicken at restaurants and have witnessed this same unpleasant taste. It is like a rubbery tough texture that kind of snaps as you finally bite through it. "In other words, it's Fido's lucky day!". I will try as some have suggested, smaller breasts and tenderloins. I actually googled this and your same query came up on this site. It is more noticeable in the really large breasts. Why does my chicken taste weird after cooking? 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. omg. Texture: Undercooked chicken is jiggly and dense. 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. I know this is an older thread but it's still happening and now I can't find any stores that don't have chicken with the same problem. I just had this experience with Trader Joe's organic chicken breasts. It's all Soylent Green!!! I thought it had to do with not thoroughly thawing, but as everyone else said, it seemed done in every respect except the consistency. According to Owens, a woody chicken breast may have 2% less protein than a normal breast. Going to make sure I know of the source, they are small, and make sure they have not been injected/brined, thanks everyone. I eat it but it is very concerning. I do like your idea of buying fresh, locally. Both meals had this texture problem and were very unenjoyable to eat. 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 did some experimenting and was pleased. Have you ever read any of the science journal articles on genetically altered 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. We buy all our meat at Fresh Market, a local speciality grocer. Thanks to everyone for letting me know. something is wrong with most of the chicken breast now a days. I also do not care for the texture of brined poultry. The process is detailed and performed with great care. It started happening with Ohio Amish chicken now too. "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. They were Bell & Evans. Why does my chicken have a weird texture? Crazy that this is a known issue but relieved that its not just in my head. We threw away what would have been a perfectly good dinner of chicken breasts with honey mustard sauce and broccoli. While researchers and geneticists attempt to find the exact cause and cure here's what you need to know. Just a note in regards to your issue. Maybe their tenders will fare better. First off, they are HUGE, like a turkey breast. 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. Wondering if the chicken is imported these days. 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. I have the same experiences in both Supermarket purchased chicken and from a few favorite restaurants. This is odd yes but consistent with previous chicken breasts cooked prior and why we stopped buying boneless breasts. This is due to chicken farms trying to increase yield on the chickens, causing them to grow larger than they naturally should. Most of the shampoo and perfumes and petroleum jelly prefix petroleum yes that goes in your skin it's systemic. I am so paranoid about food poisoning that I was initially wondering if my thermometer was wrong and they were somehow undercooked. June 19, 2019. 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. Chicken gizzard is a popular dish in many parts of the world and is often used in soups and stews. That is interesting and it's clear why I have never run into Jessica's problem: I buy smaller birds. The chicken is cooked, but the texture is gross, like raw chicken! Maybe a milder version of the defect is sold rather than pulled from the line or reprocessed? 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. I buy my chickens and rotisserie chickens from Whole Foods or the organic ones at Costco. There is a "crunchy" texture when you put your fork into the cooked breast, that is also evident when trying to cut the meat.
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