why does my chicken have a weird texture

Hi Trisha - I feel your pain and we should call the USDA, but not sure they can enforce anything. 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. It tasted like it was undercooked, but it was long enough.. and the color seemed okay. Our Government is supposed to look out for and protect all of us! There is a "crunchy" texture when you put your fork into the cooked breast, that is also evident when trying to cut the meat. Im sticking to tenderloins for the time being. It's like it's stringy and rubbery at once. 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 thought it had to do with not thoroughly thawing, but as everyone else said, it seemed done in every respect except the consistency. So we figured the vendor must have changed distributors. 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. 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. They tout themselves as something along the lines as Bell & Evans and they are not even close. 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. Not only does it result in what you all have experienced in cooking chicken, but is also a painful, chronic issue in the chickens. I'm guessing that, like cv said, your product has been pre-brined. Cooked Chicken Rubbery Why does my chicken breast have a weird texture?-----The most important part of our job is creating informational content. What does our FDA do with our tax dollars? Mary's is one brand name. It is like a rubbery tough texture that kind of snaps as you finally bite through it. Crazy that this is a known issue but relieved that its not just in my head. It's almost crunchy like, I can't eat it. The last two pkgs of name brand, individually wrapped boneless chicken breasts that I bought taste uncooked because of a strange almost crunchy texture, even tho my instant read thermometer is at 190. It's commonly confused with white striping, which is when fat replaces muscle tissue. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. Hi, Im in the UK and I have had this twice now. They even had the packaging date on the wrapper - today, Jan 5th. So this happened to me with frozen chicken breast that were cooked on the grill. . The taste of chicken gizzard is often described as "gamey," and some people find it to be an acquired taste. its so strange because in a package of two breasts, one can be fine and the other inedible! We have been experiencing the same things since November. This woodiness is not found in thighs, wings or other cuts. I have tried various cooking methods and nothing tenderizes them. Ive had experience in China where fruits and vegetables are injected to increase their weight / price per gram. I threw the whole thing away and my husband thought I was crazy. The potatoes and beans were great, the chicken not so much. Same weird texture (like chewing a piece of rubber) and uncooked appearance (my poor husband - my bad, I was blaming the chef). Im a chef, so I know how to cook and thought to myself what in the world. Noticing that your chicken breasts have an unpleasant texture these days? I am feeling much better about myself, not so much for our food situation. My husband even e perform ex this with a McDonalds grilled chicken sandwich. My husband insisted the chicken was done. 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 bought breasts at Trader Joes. Chicken sucks SO BAD now. Can't stand the texture and also because they have a weird flavor. "In other words, it's Fido's lucky day!". 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. 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. I've had that several times last year alone. Usually if you see a large piece in a tray you know it's going to be bad. I have the same problem, the breasts are not edible, so crunchy. This sounds like what I've run into. This weird phenomenon is known as woody chicken breasts. If not, profits are always going to win out. Thin breasts, thick breasts, frozen, fresh, chain-store, butcher bought, even take out has a raw, horrible consistency. I buy my chickens and rotisserie chickens from Whole Foods or the organic ones at Costco. Maybe we all need to go back to our local farmers if there are still any independent and still in business. So I guess we all need to just start returning the meat or the packaging to the stores . In a small bowl combine the mustard, molasses, bourbon, hot sauce and grated orange rind. It happened to me too last night for the first time in my life. 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. this Is not chicken. Fortunately, I think, I am on Cipro for another unrelated condition and perhaps it would ward it off. My husband and I noticed this same thing last year when we were eating grilled chicken salads from our local haunt. Texture is an emerging challenge within the poultry industry. The chicken felt the same as the last chicken I bought which was probably 2 weeks ago. Except the neighbors heirloom tomatoes sprayed with 7 dust every 5 days. I found some free range chickens in some good little health food store and bought the smallest breasts I could find. Thanks Everyone for the replies, especially the link provided. Read about it here: Interesting. they were inedible. 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. Thats why everything became so dysfunctional. When you bite into it its crunchy. I can't blame her, it's disgusting. Ive been trying to find out why. Glad Im not the only one! I have noticed the odd texture for the last decade. For me, the taste of perfume or cigarette smoke in my food is the biggest turn off. I cant believe this is happening to others AND around the world. 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. That wont help you, as anyone who does research of the reality of slipping GMO birds into our food chain can discover. Ill leep reading all the responses on this thread to see what everyone else thinks . What a turn off, I almost can't eat the chicken although the flavor doesn't seem to be affected, this texture is awful. I am also a private chef and luckily have never served this, that I know of anyways, to a client. It has an odd "bite" to it, like your biting into a piece of rubber, like a silicone type rubber. The chicken wouldn't brown, but eventually the liquid evaporated and left a brown scum/skin in the bottom of the pan. Really, why does chicken taste like this now? 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. 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. Why does chicken taste weird all of a sudden? But all could be culprits. Do you think like genetics of chickens are changing really rapidly because of the use of all these antibiotics and chemicals? As the chicken I ordered from two different restaurants was cooked but the texture was similar to raw chicken when biting into; I used the word crunchy to describe it. 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. 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." It's commonly confused with. The random raw textures is still when over cooking @179 degrees. 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. Cooked thoroughly and smelled and looked just fine. Thanks for making me laugh, though you are right.it isn't funny anymore. Regardlessomit the "overcrowding" word, as my phone decided to replace a word or two. I guess I will stop buying chicken breasts if this is what the industry is going to produce. Looked fine but cutting through it felt wrong, and I quickly spat it out because it legitimately tasted like raw chicken rubber. Start here and then look at all the peer reviewed journal articles and patents. "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. In a rush for poultry producers to get more money per pound they started growing bigger chickens up to 6lb plus. The chicken Tycoons cannot find a more humane way to end a lifetime of suffering to the sufferage unequaled of being hung upside down the inescapable grasp holding their feet/claws seeing what is happening to family, friends, fellow chickens being boiled alive and knowing you are next. Maybe that's the issue. I couldn't eat it. 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. 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. We Recommend Health 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? A hen's increased rate of respiration interferes with calcium carbonate production and shell formation. BTW, 98% of the beef sold in the U.S. is cloned, and yep, their playing around with everything you eat. Could this have something to do with how I'm cooking the meat? Maybe their tenders will fare better. Inedible. 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. But I would say, dark meat just a bit under is pretty close to that rubbery "crunch-like" unpleasant texture. 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. Thank you for using the word "crunch," as that is exactly how I describe it. As many have described an uncooked piece of meat, yet it's cooked through. Just saying! That's it for me! It happens quite a bit with their sandwiches to the point we stopped getting them. Woody chicken breast meat is more coarse with fibers that feel "woody" hence the name. Yup, this is something I've experienced recently - it's horrible. 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. "Weve only been dealing with woody breasts for about eight years," says Dr. Casey Owens, Professor of Poultry Science at the University of Arkansas. 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. Just tried to prepare two skinless chicken breast from Publix and it took a steak knife to cut thru it. Color. Thanks CV. They are Woody. Pimples Or Sandpaper Shells Kathy Shea Mormino After I finished the salad there was a smaller piece of the chicken left in the bowl. Why agriculture science in the 21st Century shouldnt be doing what they are doing for profit. Omg yes! The texture definitely gives off biting into raw chicken vibes! I bought a bag of Chicken wing parts and it doesn't look like Chicken parts!!! I'm a fan of the sandwiches in the "chicken sandwich war" with Chic Filet and Popeyes being my personal favorites. So I sent them back their coupons and told them they had a BIG problem on their hands that coupons were not going to solve. Not a fan myself. This chicken was a boneless skinless chicken breast. So it seems that when selecting g whole chickens or chicken breasts we should be selecting the smaller pieces as these likely are not part if the accelerated growth breedingit is worth a shot as I have experieced this texture a handful of times over the last 2 years and it makes me sick to my stomach (mental I'm sure). Its a problem of slipping in gene edited chickens (And other now tough hyper muscled animals) into the food chain. This has been happening for months! Most supermarket chicken today contains a high percentage of water. I am so frustrated with the cost of food vs the current quality. Thank you for sharing this. Isnt the food and drugs we ingest supposed to be edible and safe for us? After breaking down 3 Springer chickens for regular dinner meals in the last few weeks--- and each time when it came to the breasts, the distinctive and unpleasent "rubbery crunch". We had to throw the whole meal away. That is the short non scientific answer. I seriously gag when I bite into a piece and my husband thinks Im crazy! NAHHHHH So now Im sitting here hangry af looking at a juicy hard woody with Extreme disappointment. Such a good name for it. It was enough to make me stop eating many meats, but chicken was still one that has been a staple, until this started happening. Im calling the USDA. It was like biting into raw chicken, I took it in to complain and they gave me a refund, but it's hard to explain when it looks and feels cooked (albeit a bit spongey). We threw away what would have been a perfectly good dinner of chicken breasts with honey mustard sauce and broccoli. Same thing just happened here with two skin on breasts from publix. 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 think it may be a kin to a type of tumoring - only to add to the disgusting. 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. 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 recently bought chicken breasts from Perdue. https://www.iatp.org/news/terminator-chicken. Well after that I invested in a meat thermometer off Amazon that had great reviews, and just now cooked some chicken and immediately checked the temp and it was reading 190 degrees fahrenheit in MULTIPLE spots. It's not plain roasted but it sure is tasty and the chicken is delicious. Its not you, its genetic altering gone wild. One had already told me about a term called "woody breast". I recently bought a regular ABF rotisserie chicken from a local health food grocery and it was stringy and had that raw texture. I too have had this issue. I've been having difficulty lately eating chicken and I this may have been the end for me. IE 11 is not supported. 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. 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? I have this issue too. my daughter mentioned it too. that was worse. In 20 years of breeding free range heritage breeds, she's seldom encountered the issue. I figured if an hour was good, all day would be better. This is a very old discussion but I had to comment. I noticed this trend of unappetizing weirdness where some of the chicken breads us normal but prices of it are off. Its gross. While researchers and geneticists attempt to find the exact cause and cure here's what you need to know. There are fiberous lines running through the breast and it was tough to cut. But maybe something pumped into the chicken to plump it up or something injected into it during raising to harvest quicker. I was happy to come across this thread. The recipe is a trusty foolproof one for us, but no one could stomach the crunchy/raw texture. It'll look cooked and be most, but has a slight variant look to it where you can actually see that it's a funky texture. I was thinking it's got to be something either in what the chickens are being fed or what companies are doing to them. when I sawed into the thin one it didn't even look cooked. First time poster- all because of gross rubbery chicken! Until it wasn't. Ugh! :), 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!!! Wonder if restaurants are seeing this as well? Not very "liquid". We had this happy many times with chicken, turkey breast, and pork chops/loin. "It should have a pink hue with a firm texture and plump appearance." I know I was vague, but the thing is that this has happened to me with very different cooking methods. . Odd raw texture even though I was sure it was cooked. We had this issue with Heritage Farms at Kroger, but since buying the organic at Costco we are just fine. My description has been feels raw- some how under cooked but also rubbery the way it gets when it has been over cooked. We had signs about it in a restaurant I worked in about 3 years ago, but as far as I was aware it was never an issue. And it has always been in those chicken breasts that look on the larger side of normal to me. When chicken breasts are overdone, the texture becomes rubbery. Now it's consistently "on", whether Walmart, small local grocery, Ohio Amish - it's all got it. It's why Greg Caggiano stopped buying non-organic chicken. It's almost as if it's a tire rubber texture in my mouth. Hope they fix it. I hope this saves someone time from cooking them and finding out later. Its like Americans have no idea what is patented and distributed for profit in deregulated America. So relieved to know I'm not going mad. I buy the breasts and thighs. This may make that woody texture. That is interesting and it's clear why I have never run into Jessica's problem: I buy smaller birds. We used to eat chicken several times a week, but now I'm looking for other recipes altogether. It didn't look funny or seem different other than mouth feel. Pay attention to what is really going on! And yes a lot of our foods (meats and veggies included) are imported from god knows where. 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.
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