why does my chicken have a weird texture

I was always concerned about plastic leaching into food. They do that for several reasons. I am shocked that there is not more talk about this issue. I genuinely thought I hadnt cooked it properly. 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. Wish we knew what this was about ! Exact description too. Why agriculture science in the 21st Century shouldnt be doing what they are doing for profit. To add to my previous comment, all 3 times before cutting into the raw breast they did feel different. 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. I havent had that problem anymore. It's commonly confused with white striping, which is when fat replaces muscle tissue. When I buy smaller ckn breast I haven't had the issue. Sorry I can't help you because I haven't bought chicken in a supermarket for more years than I can remember. Raw and cooked chicken breast meat with the severe woody breast condition as seen in a study from the U.S. National Poultry Research Center. I am so glad that my boyfriend and I will not be getting food poisoning! Sitting here looking up weird textured chicken breasts because Im eating one rn. I bought a 4 pack of the bone-in skin on chicken breast and 1 out of the 4 had this weird texture. 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. I never thought poultry suppliers would do this to chicken just to increase the weight/selling price. Practice looking at the chicken you eat out so that you can identify perfectly-cooked chicken every time. Especially considering, this is what deregulation, corrupting institutional government and fighting to the death to prevent any new regulations, is really all about here. Hi, Im in the UK and I have had this twice now. Ive been trying to find out why. Assuming you are doing so, your commentary would indicate that your problem is with the ingredient itself. I won't ever buy a large chicken breast again, disgusting texture. This is odd yes but consistent with previous chicken breasts cooked prior and why we stopped buying boneless breasts. It's almost as if it's a tire rubber texture in my mouth. Chewy & rubbery but also feels uncooked. I did not get the name and brand of the chicken but we will. Marinate the pork chops in a sealed container in the fridge for 30-40 minutes. NAHHHHH So now Im sitting here hangry af looking at a juicy hard woody with Extreme disappointment. This causes a texture that is described as "woody" when cooked. Why does my chicken have a rubbery texture? Its like humans cant understand the motivation of business to increase their bottom line without government interference. What a world we our creating for ourselves! I have had this multiple times in random packages of chicken from. Now the gene editing to grow massive muscle in meat is just another tough Unregulated Globalized Business problem. 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. Was thinking maybe it was me possibly becoming adverse to chicken because of eating it daily for the past couple of years (Same brand for two years: Springer Mountain Farms). :( dark meat (thighs, drumsticks, wings) always seem to be okits the breasts that are the problem. 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. So stir fry in a very hot wok or griddle and roast in a pretty hot oven (425 or so). 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! Nobody seems to notice that this is happening EVERYWHERE . This just happened to me with some 365 chicken breasts from Whole Foods. Everyone needs to call the USDA and voice your concern. While Im normally hurt when they insult my food, I couldnt help but agree!! They are not frozen, they are fresh. Fortunately, I think, I am on Cipro for another unrelated condition and perhaps it would ward it off. Like Janet Jessica I have also experienced this very same problem. BRAND organic simple truth and now knowing Im not cray and theyre others seeking out a reason hoping my chicken has a hardbody- I guess I mightve found bc its a vegetarian and free runs their homeLands so yes its normal. 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. The last time I made chicken I splurged and got organic and when it was done the texture was as most are saying rubbery but Id also like to describe it as fatty? Its filthy. But last night, this happened when I roasted some never frozen bone in breasts from the fridge. Pretty frustrating.putting it back in the oven has seemed to fix it sometimes, but more often not. I buy the breasts and thighs. This has happened to me a few times before. Ive noticed it one other time. I had this exact issue today while cooking drumsticks. I know this thread is a tad old. Have not had chicken for a long time and gave it one more chance. Hope whatever they're using isn't harmful to humans. I found this piece from 2016: https://www.cbsnews.com/news/woody-breast-could-bite-the-chicken-business/. But based on her research, Owens believes woody breasts are related to the development of the muscle. We get our chicken from Gelson's, an upscale market here in the Los Angeles area. I returned about 5 lbs of chicken to a reputable place where we get all our meat. "It seemed like one out of every four breasts I was getting were affected," the food writer told TODAY. We buy all our meat at Fresh Market, a local speciality grocer. When you bite into it its crunchy. Chicken that has gone bad will usually have a sour or sulfur-like smell. They said theirs was fine but I don't know if they were just being polite :(. This may make that woody texture. 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. Its not the cooking its the product for sure. 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. I had the same problem I thought maybe because I didn't pound it out. We spit out those pieces. 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. "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. Pimples Or Sandpaper Shells Kathy Shea Mormino It happens probably 1 out of every 10 breast I cook, no matter how I cook it. It is troublingits kind or rubbery and 'squeaky' when you start to chew. A hen's increased rate of respiration interferes with calcium carbonate production and shell formation. I will try as some have suggested, smaller breasts and tenderloins. Could this have something to do with how I'm cooking the meat? 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 know of a better brand please share. Im in Japan and we also have this problem averaging about 1 in 10 purchased. I have noticed it in both the individual wrapped pieces that come in the zip bags and the plastic trays. I've had the bad texture ones from Costco - the fresh organic, pack of 3. Texture is an emerging challenge within the poultry industry. I thought that was a better brand and I was buying good chicken. I'm in the UK and have come across this problem about four times now in the last four or five months. . I took it out briefly to check it every 20 mins or so in utter disbelief, but it was like there was so much water in the fibres of the meat that it couldn't dry up and finish cooking. I will butcher this but it is an answer. Im a chef, so I know how to cook and thought to myself what in the world. First time poster- all because of gross rubbery chicken! Even cooking it for an extra hour does nothing for the texture. I know I was vague, but the thing is that this has happened to me with very different cooking methods. 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. Went deep into the comments and saw the name for this phenomenon: Woody Breast. Thank you for sharing this. This has been happening for months! Consider trying to tenderize them by using a marinade or brine with yogurt or buttermilk which has enzymes that make the meat less tough. Ive had experience in China where fruits and vegetables are injected to increase their weight / price per gram. This is bad, i am going to talk to two local butchers about this issue. I couldnt find anything wrong with it so I started to Google and thats how I found this thread! But all could be culprits. I've been so turned off by the taste I've actually stopped buying them thinking it was the specific brand. My sister swears by it and she has had the bad experience of weird chicken too. It is also keeping me away from chicken right now! Ive been buying tenderloins only because of woody breasts but its so expensive. 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. It grossed me out so much- Ive almost stopped eating chicken altogether. They definitely are. Soon there will be no good meat left to eat and we will all be eating protein bars. Springer is just a better marketed factory chicken. The texture definitely gives off biting into raw chicken vibes! Instead of wrapping it up I decided to eat it by dipping it in the salad dressing. 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!!! It really feels like theyve thrown In some othe type of meat, like passed off as chicken but really not; sometimes I wish I knew a lab where they test food, anyone here know of one, Bought skinless breast and the texture when cut into was smooth and taste more like processed than real chicken, i could not eat the taste was weird. This thread was pleasant until it wasnt. We had this issue with Heritage Farms at Kroger, but since buying the organic at Costco we are just fine. Almost as if it was raw! Of course as you may have experienced, not all pieces are affected. It totally makes you never want to eat chicken again. I am so paranoid about food poisoning that I was initially wondering if my thermometer was wrong and they were somehow undercooked. I'm so glad I found this site. We used to eat chicken several times a week, but now I'm looking for other recipes altogether. I will read all 1. The big breasted chickens are gene edited, and all the meat we eat that is outrageously hyper-muscled (seemingly over night a decade ago) is filled dense lesions. The dishonesty is systemic. They were Bell & Evans. When chicken breasts are overdone, the texture becomes rubbery. 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. this Is not chicken. With all that said, just woke me up to what is and what isn't when it comes to buying "all natural". What in the world happened to a whole half piece of chicken? 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. But maybe something pumped into the chicken to plump it up or something injected into it during raising to harvest quicker. Mary's is one brand name. All in line with what the article says. Stephanie , you are exactly right. WHAT GIVES! Read about it here: Interesting. Scientists are still working on finding the root cause of woody chicken breasts. I see it just about every time I'm out there shopping for chicken breast, and now know what to avoid. something is wrong with most of the chicken breast now a days. There's more than one reason your chicken came out rubbery. While humans have been eating chicken for 2,200 years, woody breasts are relatively new. I only purchase breast fillets now as they tend to be thinner than the full breast and haven't had the issue since. I don't think it was dry. :), 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!!! A stewing chicken can be a little tougher, need more slow cooking to tenderize the meat. Overcooking might play a role in your chicken's tire-like texture. You are correct the chicken is crunchy inside like you biting into a tendons it's crazy . Brand was Steggles chicken breast. its so strange because in a package of two breasts, one can be fine and the other inedible! Inedible. "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 been purchasing frozen 10# boxes of 5 or 6 oz. I just had this experience with Trader Joe's organic chicken breasts. 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). I'm from Brazil and same situation. Same weird texture (like chewing a piece of rubber) and uncooked appearance (my poor husband - my bad, I was blaming the chef). The boneless skinless chicken breasts have been cooked past 165F in MULTIPLE spots and we even bought a new thermometer. A couple of years ago I was getting it quite often at Arby's. Not very "liquid". I believe it is because Several years ago chickens were smaller 3 pounds or less. Chicken is the only meat I eat, but do no longer because of this same inconsistent and tasteless result of chicken production. It is so gross. I don't have any explanation, but I've had this unpleasant problem lately too - any cooking method, can kind of tell from looking at it and handling it raw that it's likely to happen. The owner said they were having problems with their suppliers and quality of chicken trouble and assured me that all chicken had temperature gauges in them and were done. Mix well. According to Owens, a woody chicken breast may have 2% less protein than a normal breast. I bought 2 chicken breasts from our local higher welfare butcher in Toronto and when I asked if the meat was free range I was told it was Mennonite chicken. 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. Has anyone else had this problem? I ended up throwing it out. Hope they sort it out soon and if not I think Ill consider going vegetarian. Just tried to make white chicken cream stew without thinking, two packs of two breasts both had this problem. I too have noticed this over the last year. Odd raw texture even though I was sure it was cooked. . I just had a chicken cutlet sandwich from a deli that had the same issue. Both meals had this texture problem and were very unenjoyable to eat. 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. Regardlessomit the "overcrowding" word, as my phone decided to replace a word or two. 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. ive noticed this once or twice in the last few years, but more so since weve been in quarantine (past 6 months.) Here is an article that covers this topic: https://www.cbsnews.com/news/woody-breast-could-bite-the-chicken-business/, The microbiologists absolutely know that this is a gene editing defect, (just a matter of time before a scientist no longer caring about a career on the edge of death, fearful there could be a hell, spills the beans on this fact.) . As other commentators have correctly observed, woody breast, is essentially a muscular disorder that begins to manifest early on in the chickens life and gets progressively worse at they reach their slaughter, weight, which is as few as 4-5 weeks later. We wind up throwing out half of our dinners each night. Maybe we all need to go back to our local farmers if there are still any independent and still in business. I would start it at that temp but then drop it down to 375 and cook more slowly. And we cant figure out why everyone is chronically ill post 1990. 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. Very disappointing. First noticed the stringiness when buying chicken sandwiches from fast food restaurants. I looked online for this very subject cause i thought i was losing my good or ok cooking skills!! I know these eggs are fresh, and I also know the neighbors got some new laying hens last spring. Even the feathers doesn't look the same either. 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. 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. This usually accompanies a nasty taste like how stagnant dish pan water smells. I did this for about a month or so and no matter how I cooked them they were not crunchy or woody. Ive landed here googling the same issue. If not, profits are always going to win out. It's always the same. It will take many, many customers to make a large enough demand for the poultry farmers to take notice. I thought it was the injection or saline or something, but it's actually a deformity of the chicken's muscles called "woody chicken" or "woody breasts". This weird phenomenon is known as woody chicken breasts. I've been experiencing this issue for a couple of years also. 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. Usually when this happens to me, there are some pieces of chicken that are fine, but others that are decidedly not. I wonder what goes into our food these days. They also contend they will simply bleach and clean the surfaces when finished. 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'm guessing that, like cv said, your product has been pre-brined. 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. I'm in Australia. There is a new-ish problem with some chicken called "woody breast" that seems to fit your description. Then, dredge it in seasoned flour and shake off the excess. 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. This is all a class issue across the board, its about the super wealthy vs everyone else. I think it is Woody Chicken breast as the other poster pointed out. I have this issue too. I KNEW that my chicken was safe to eat; temped at 161 when it came out of the oven, even nuked it after cutting and plating because the texture was so convincingly raw! On a pathological level it results in vein inflammation, muscle degradation, muscle death (necrosis), and lesions in the muscle. On my last cook I brined my chicken and tried a combo of a little salt and some soy sauce which may have caused it to over brine/strange texture. So strange. Sad. I have been having an issue on and off with the texture of my chicken. 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 eventually they will have to go back to raising their chickens (and pigs) the way they used to . I even tried fried chicken in hot oil the old way and same texture still ! I do better with Bell and Evans. You are feeding genetically altered food. Springer touts itself as the antithesis of "factory chicken" , but its exactly what they are, and marketing throughout the years had me conviced. "It should have a pink hue with a firm texture and plump appearance." Either way, it's not normal. I found this thread tonight after making a sheet pan dinner with green beans baby potatoes and chicken drumsticks. So I let it rest and cut into it and felt confident. While they make for less-than-stellar filets, woody chicken breasts aren't completely worthless. I didn't trust it was cooked all the way but I am pretty sure it was. I do like your idea of buying fresh, locally. I don't know what to do. Remove the pork chops from the marinade and grill for 15-25 minutes, turning once or twice. I have the same experiences in both Supermarket purchased chicken and from a few favorite restaurants. YES!! I bought a bag of Chicken wing parts and it doesn't look like Chicken parts!!! 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.

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