why does my chicken have a weird texture

It isn't a woody texture at all, but it is dubbed just that; woody breast. This issue really needs to get addressed. This has been happening for months! "It should have a pink hue with a firm texture and plump appearance." I am so glad I found this thread as I had been noticing this is chicken breasts. Its gross. I only purchase breast fillets now as they tend to be thinner than the full breast and haven't had the issue since. 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 have been having an issue on and off with the texture of my chicken. This was sporadic a few years ago, now its 4 out of 5 chicken purchases. Thank you for sharing this information. Because anything with enzymes will breakdown fiber, even in genetically edited Frankenstein chickens. Why agriculture science in the 21st Century shouldnt be doing what they are doing for profit. Ive had this issue with Popeyes and more recently, storebought chicken. I toss them. We really eat a lot of chicken but this crunchy chicken breast issue ( which happens about 25% of the time) is turning me off to even buying breasts anymore. I'm so glad I found this site. I have tried various cooking methods and nothing tenderizes them. But rest assure, the quality of taste reduce considerably after 24 hours in the fridge and reheated. 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 am feeling much better about myself, not so much for our food situation. 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. CBS news story from 2016 link at the end of my post, but this is clearly still happening. If I dont think about it, Yes, I have this thread actually set to push notifications also..overcrowding. How would a dysfunctional government, with the most chronically ill people in the world and most expensive healthcare system in the world, with no REAL scientific FDA regulatory oversight, know anything about global conglomerates they financially prop up with our massive debt? at least then i was finally convinced it has nothing to do with me or how im preparing the meat. factory chicken. "If you end up with a woody chicken breast, marinate the chicken, overnight if possible, in yogurt mixed with your favorite seasoning or spices," You can also always turn a woody breast into ground chicken and use it in chicken burgers, where the texture is more masked. They dont care, to care would hurt the global investment class. And its disgusting. citou 2 yr. ago. My kids had a awful look on their faces and my daughter finally says this chicken is horrible! I know I asked too much but I dread the waiting incubation time for salmonella. its definitely cooked through, but texture is as if its raw. So relieved to know I'm not going mad. Someone below mentioned something about chicken being injected with water to increase weightI think this is plausible. That is Frankenchicken. 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! The taste of chicken gizzard is often described as "gamey," and some people find it to be an acquired taste. I am shocked that there is not more talk about this issue. Somehow we need to get this issue out there and address this issue. Texture: Undercooked chicken is jiggly and dense. Just a note in regards to your issue. I checked the internal temperature and they were all between 175-185, well over the safe temperature for chicken. I took one bite of that piece and immediately I tasted and smelled something flowery like what a spray bottle would leave lingering in the air. First time to hear about this problem with drumsticks. And yes a lot of our foods (meats and veggies included) are imported from god knows where. They also tend to be more prevalent in chickens raised for commercial production. 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. Many people feel they need to wash their poultry to remove fat, feathers, and yellow surfaces of the bird. Why does my chicken have a weird texture? And is there any way to counteract the rubberiness? When you bite into it its crunchy. Mary's is one brand name. "It was unavoidable." The processing of preparing chicken for the market place is being injected with water!! It has to have something to do with corporate profits, but, eventually, more and more people will become aware of this weird situation and start to back off a bit. Overcooking might play a role in your chicken's tire-like texture. It's why Greg Caggiano stopped buying non-organic chicken. Have been having the same problem. Maybe a milder version of the defect is sold rather than pulled from the line or reprocessed? Lately, even before the pandemic but not to the same extent, I have had issues with chicken. First it was chicken, and last night it was my pork chops. Why does my chicken have a weird texture? 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 continued to "try" the pieces but the entire right half was like a chewy rubber, almost raw chewy texture, like a rubber cube. Thank you for sharing this. Weird crunchiness, it's honestly disturbing that my chicken is crunchy like this. Yes! . They were Bell & Evans. There is a new-ish problem with some chicken called "woody breast" that seems to fit your description. Usually only got woody chicken from KFC and thought it was just fast food being nasty and told myself to quit. The moment of panic was real biting into the sandwich I purchased, but upon further inspection it was fully cooked. How do they do it?! no more wal mart. 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. Watch out for all the other meat, too. Sous Vide is cooking vacuum packed meat, right. For me, the taste of perfume or cigarette smoke in my food is the biggest turn off. Except the neighbors heirloom tomatoes sprayed with 7 dust every 5 days. I had a chicken sandwich from Wendy's today and the middle was squishy. They aren't super tough, just your expected chicken breast texture. Happened a third time today a week or so since the last bag though I think they were in the same set of 6 Never knew it was called woody. I recently bought a regular ABF rotisserie chicken from a local health food grocery and it was stringy and had that raw texture. 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. Manager asked me to call right away if it happens again, so they can trace the provider. 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. After decades of working to produce more chickens faster, breeders can now grow a 6.3-pound birds in 47 days, according to the . My partner noticed it as well. Especially Tyson's chicken. I wish I could find a brand of organic chicken breasts that are not crunchy. "I pay close to double what I used to pay when I was buying non-organic, but for me, its worth it.". We had to throw them away . Whole Foods, among others, carries it. Sitting here looking up weird textured chicken breasts because Im eating one rn. This applies even if your chicken is organic. I started to notice this Trent in chicken several years agoand no one really knew what I was trying to explain. I will be buying fresh and if I get the same reaction I don't know what to think. Just SO gross! Without moisture, the protein fibers in the chicken become elastic. Ive landed here googling the same issue. It is more noticeable in the really large breasts. This has happened to me a few times both cooking chicken breast at home and also out at restaurants. 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. . I ended up throwing it out. While humans have been eating chicken for 2,200 years, woody breasts are relatively new. We have been eating at the same restaurant for many years and noticed around the end of 2017 the grilled chicken was 'grisly' textured. They are Woody. Springer touts itself as the antithesis of "factory chicken" , but its exactly what they are, and marketing throughout the years had me conviced. I found this piece from 2016: https://www.cbsnews.com/news/woody-breast-could-bite-the-chicken-business/. They are not frozen, they are fresh. Same thing. There is a "crunchy" texture when you put your fork into the cooked breast, that is also evident when trying to cut the meat. "In inspecting fresh chicken breasts in the package, it would be harder to the touch if the breast had the condition," Tom Super, Senior VP of Communications at the National Chicken Council, told TODAY. I have stoped eating chicken breasts completely because of it. This has happened to me with bone in, skin on chicken breasts and also skinless boneless breasts. This has happened to me a few times before. I came across this a few times, and it's gross. Drums are darker and need a bit more time. We have been experiencing the same things since November. I experienced the strange texture for the first time with Purdue boneless, skinless chicken breasts tonight. I have experience that with Wendy's multiple times and it is a fatty chicken. I mentioned to my husband that I will never order chicken sandwich from Waffle House and new to the list IHOP. I even tried fried chicken in hot oil the old way and same texture still ! Our best tips for eating thoughtfully and living joyfully, right in your inbox. We had to make omelettes. Chicken gizzard is a popular dish in many parts of the world and is often used in soups and stews. I've noticed an issue as well and it's always been difficult to describe it. I again panicked and asked if she could bring back a piece that they took back so I can look at it in the light. This has happened to my more than once- I thought at first I had overcooked, or even cut it the wrong way (with the grain vs. against). See if that helps the texture. Overcooking might play a role in your chicken's tire-like texture. If I cook in crock pot its fine but if I bake it, it gets rubbery! There's something going on in the chicken industry that we don't know about. I'm sure you're right, creamtea. I love chicken, I need to find something that works though. Just saying! I've been saying this for the last 18 months but nobody has noticed it except for me. I told them not to eat it and gave it to the dog. Eating grisly chicken is just gross. Omg I am having this same issue! Scientists are still working on finding the root cause of woody chicken breasts. At this time it is unknown exactly what is causing it but the culprit may be due to breeding practices. I buy my chickens and rotisserie chickens from Whole Foods or the organic ones at Costco. Hope they fix it. Enough of this multinational corporation nonsense. For some reason the fried chicken is never grisly. We had to cut chicken completely out of our diet. I buy the breasts and thighs. Its not the cooking its the product for sure. 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. It started happening with Ohio Amish chicken now too. Its just too lucrative for them to alter our industrial food. Thanks for making me laugh, though you are right.it isn't funny anymore. When chicken is cooked for too long, the protein in the meat breaks down and forms a network that makes the meat tough and rubbery. 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. Woody chicken breast meat is more coarse with fibers that feel "woody" hence the name. Our Government is supposed to look out for and protect all of us! So gross. Yech! Guys! 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. I noticed this trend of unappetizing weirdness where some of the chicken breads us normal but prices of it are off. Ugh - this is happening to me right now (which is what brought me to this thread). Foster farms chicken breasts from Costco! I buy organic chicken breasts and taste horrible. Some breasts were wonderful. I recently bought chicken breasts from Perdue. Almost sort of.deflated in a way. Sorry I can't help you because I haven't bought chicken in a supermarket for more years than I can remember. She told TODAY she's seen it affect anywhere between 5-30% of birds. so unappetizing. When I buy smaller ckn breast I haven't had the issue. You are feeding genetically altered food. That being said, there could be a myriad of reasons for this - humidity level in the fridge, container/storage, other foods in proximity, age of the meat, the texture makeup of chicken vs other meats (allowing different amounts of moisture, bacteria, etc), etc. Once i cut into them they have larger than normal muscle fibers and break apart easier than expected but are more difficult to cut across than expected. Fortunately, I think, I am on Cipro for another unrelated condition and perhaps it would ward it off. Tonight we cooked chicken breasts on the grill, I had marinated them in soy sauce and thought they would be good. There's more than one reason your chicken came out rubbery. We had to throw the whole meal away. A stewing chicken can be a little tougher, need more slow cooking to tenderize the meat. Im now part of this club, unfortunately. 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 can't blame her, it's disgusting. That stress results in degradation of protein so the composition changes and you get collagen and fat that moves into the muscle." Just too lucrative for globalized finance backed conglomerates to resist! The potatoes and beans were great, the chicken not so much. "When selecting fresh chicken, check for discoloration," chef Matt Horn, a James Beard-nominated pitmaster, told TODAY. I think it is Woody Chicken breast as the other poster pointed out. Weird texture and taste. We just moved to the US and this woody chicken is really disgusting. I took the other, smaller breast, cut into a chunks and quickly sauteed it for our dog. "Woody breast is an ongoing challenge facing the entire industry," Michelle Babin, a spokesperson for Perdue Farms, told TODAY Food. Its like humans cant understand the motivation of business to increase their bottom line without government interference. 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. 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. We buy all our meat at Fresh Market, a local speciality grocer. I'm not alone! We threw away what would have been a perfectly good dinner of chicken breasts with honey mustard sauce and broccoli. But sometimes, the meat becomes almost crunchy. when I sawed into the thin one it didn't even look cooked. I'm so glad I found this thread. . Agree with Susie S. It does appear to be two separate issues. Ugh! I use it along with an OXO instant read thermometer to make sure the chicken is done. If you're aware of what to look for, it's pretty easy to avoid purchasing chicken like this. We Recommend Health In our household, we call this texture chirm as in eating chicken but with the sensation of biting into an arm. Crazy that this is a known issue but relieved that its not just in my head. 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. The chicken wouldn't brown, but eventually the liquid evaporated and left a brown scum/skin in the bottom of the pan. I came across this thread because I was trying to figure out why my raw chicken breasts had a gelatinous texture to them. I now only buy the tenders and remove the tough tendon. Just tried to prepare two skinless chicken breast from Publix and it took a steak knife to cut thru it. This is a very old discussion but I had to comment. It's almost crunchy like, I can't eat it. Most of the time, the breast has the typical drier texture. I used a thermometer on one of the pieces and it read 167, although I am not positive it was the piece I ended up eating because I only measured one piece. I only ate a few pieces before throwing it away. The chicken is cooked, but the texture is gross, like raw chicken! This is due to chicken farms trying to increase yield on the chickens, causing them to grow larger than they naturally should. I was in the dark since the sun was in my eyes directly setting and the light was not good on my table. As long as it's not dangerous, they may remain quiet. I will follow up on this but it is still happening and it is disgusting. Americans have no idea, that everything American on the stock market is now majority owned by all the same Global institutional finance entities, all bought up & controlled by finance. Im living in Japan and came to food52 searching for some answers as well. It is stringy, wet, and the texture of raw meat. While researchers and geneticists attempt to find the exact cause and cure here's what you need to know. Then you realize something different is happening and it's not something you can finish eating. To the point where I feel inclined never to eat chicken again. I would think that, given the number of complaints here alone, this situation would find its way to chicken raisersbut then as long as their sales aren't affected, they won't lift a finger. I'm here in TX, just had the same I'm-definitely-sure-it's-not-raw-p-but-the-texture's-raw-and-rubbery-and-fatty experience with skin-on leg quarters. this Is not chicken. when I chewed it it was like fake food and didn't taste like chicken. I recall them being more saltybut this was back in the land before time, so probably shouldn't have included them. I think that is the issue we are all experiencing. 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. I get notifications of people complaining about the smell of their chicken tenders now? I knew it was cooked, but the way it felt when chewing was as if it wasn't. All in line with what the article says. Salad it is and glad there is a guarantee call number to express concern. Read about it here: Interesting. https://www.iatp.org/news/terminator-chicken. I have had issues with the taste of other meat but buying organic seems to have helped with those. Then, dredge it in seasoned flour and shake off the excess. I would start it at that temp but then drop it down to 375 and cook more slowly. The recipe is a trusty foolproof one for us, but no one could stomach the crunchy/raw texture. Kirkland chicken breasts from Costco have been "woody" apparently as well. The texture was very slimy, somewhat rubbery and tough. 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. I normally buy Lillydale and haven't noticed the issue with them. 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. "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. Has anyone else had this problem? I just had some at Applebees last night. I try to avoid red meat (especially fast food burgers) and chicken breast is about the only thing on the menu i would order.not any more. I found some free range chickens in some good little health food store and bought the smallest breasts I could find. "In other words, it's Fido's lucky day!". There's so many interesting questions with this thread (lol). My husband insisted the chicken was done. If your chicken breasts have been more tough than usual, you're not alone. I even got a letter from the owner of Springer Farms who was very honest, but also a bit graphic in the details of why this is happening. Ive been buying tenderloins only because of woody breasts but its so expensive. SO glad I looked this up. 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. 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. I've been noticing this for a couple of months now. 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! What these producers are selling is no longer what I consider edible meat. its not about overcooked and undercooked chicken its about a texture, dubded "woody breast" and affects mass produced chicken. This may make that woody texture. It's all about profits. Yes!! Time to get real, just look at the patents. They were good about refunding me me not sure they really understood the issue. Negative. I too have had this issue. 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 like the growth hormones in 1990s milk. I also do not care for the texture of brined poultry. . . This is all a class issue across the board, its about the super wealthy vs everyone else. It tasted like it was undercooked, but it was long enough.. and the color seemed okay. Before anybody dumps Costco chicken.m, I only buy their organic chicken and I have never had a problem. 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". 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). So stir fry in a very hot wok or griddle and roast in a pretty hot oven (425 or so). I was happy to come across this thread. Of course, you don't have to eat the meat if you don't want to. The random raw textures is still when over cooking @179 degrees. Instead of wrapping it up I decided to eat it by dipping it in the salad dressing. When we can find smaller breasts at the store, they seem fine, but the larger breasts are rubbery and inedible. As I began to eat I could feel this Gross rubbery texture. So glad I'm not out here alone! Mix well. It is troublingits kind or rubbery and 'squeaky' when you start to chew. 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. I figured if an hour was good, all day would be better. "It's something all poultry producers have been working to resolve.". What is happening is it's all about the breasts. Tough dark meat usually is indicative of old bird or a tad under cooked. This thread was helpful, until it wasnt. In summary, in the chicken manufacturers desire to meeting the growing demand of "white" breast meat, the chickens have been getting larger and larger through feeding techniques. I have this issue too. The plus of that also is they are forgiving and rarely get overcooked or dry unless you let them go too long. Maybe not, some people I've asked think I'm crazy, others agree whole-heartedly. I'm confused - reading the comments. NAHHHHH So now Im sitting here hangry af looking at a juicy hard woody with Extreme disappointment. Im not too sure what this means as Im new to Canada from New Zealand but assumed it was a variation of ethically raised. I said it felt like it should burst like a rubber balloon in the center. "Weve only been dealing with woody breasts for about eight years," says Dr. Casey Owens, Professor of Poultry Science at the University of Arkansas. It is like a rubbery tough texture that kind of snaps as you finally bite through it. BTW, 98% of the beef sold in the U.S. is cloned, and yep, their playing around with everything you eat. Have not had chicken for a long time and gave it one more chance. Went deep into the comments and saw the name for this phenomenon: Woody Breast. I have noticed it in both the individual wrapped pieces that come in the zip bags and the plastic trays. Interesting about the water injection we have the same issue in Japan. In a rush for poultry producers to get more money per pound they started growing bigger chickens up to 6lb plus. Filthy, diseased animals just piled on top of each other in a filthy environment. Nobody seems to notice that this is happening EVERYWHERE . Not knowing the reason, i search the internet and read an article from the Wall Street Journal. Yup, this is something I've experienced recently - it's horrible. The chicken felt the same as the last chicken I bought which was probably 2 weeks ago. Thanks CV. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. Assuming you are doing so, your commentary would indicate that your problem is with the ingredient itself. I have been having this issue. I am also a private chef and luckily have never served this, that I know of anyways, to a client. I have had better success using 'Just Bare' brand chicken breasts or just resort to cooking more whole chickens. Thank you for using the word "crunch," as that is exactly how I describe it. Aside from Perdue and Trader Joe's, has anyone been able to identify other bad sources? "The advice I'd give to growers to ensure their chickens don't develop woody breasts is to allow their flocks to maintain natural growth patterns. Its only been recently in the last few years Ive noticed 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. Thanks Everyone for the replies, especially the link provided. At first, I thought it was a result of cooking frozen chicken that hadn't fully thawed. Interesting, I posted a few years back but still keep an eye on this conversation. It's been many years since I had a kosher bird (at relatives' homes.) What type of chicken are you using? This has never happened to me before. Many people also like to coat the chicken in lemon juice and/or vinegar. To add to my previous comment, all 3 times before cutting into the raw breast they did feel different. Tonight I cooked them and they looked wonderful. It's not plain roasted but it sure is tasty and the chicken is delicious. However, a woody chicken breast is characterized by a tougher or, as Owens likes to say, "more complex" consistency. This chewy texture is gross. But all could be culprits. I don't think it was dry. I'm from Brazil and same situation. I never had it happen til the last few years and was a store branded one and then a few times Springer chicken. I cant believe this is happening to others AND around the world. You and me both. No thanks. I will try to find smaller breasts to see if that works! Same weird texture (like chewing a piece of rubber) and uncooked appearance (my poor husband - my bad, I was blaming the chef). That is interesting and it's clear why I have never run into Jessica's problem: I buy smaller birds.

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