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. They do that for several reasons. I've had the bad texture ones from Costco - the fresh organic, pack of 3. 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. at least then i was finally convinced it has nothing to do with me or how im preparing the meat. I've been having difficulty lately eating chicken and I this may have been the end for me. I'm hopeful all of these posts become recognized and addressed. I doubt there's any way to tell without some specific control tests. Some chickens (e.g., kosher birds, but also some others) are injected with a salt solution, particularly white meat, which is essentially brining. Have been having the same problem. .wrote them several letters and they just sent me coupons . So we figured the vendor must have changed distributors. Ive had experience in China where fruits and vegetables are injected to increase their weight / price per gram. The proteins then bond together to form this tough network. I guess Im switching to organic. I have had this problem for months and it seems totally random. I get notifications of people complaining about the smell of their chicken tenders now? :(. Went deep into the comments and saw the name for this phenomenon: Woody Breast. I didn't trust it was cooked all the way but I am pretty sure it was. If you are cooking free-range chicken, the meat will be a little tougher/chewier. I thought I was in the clear with this batch. Ive been purchasing frozen 10# boxes of 5 or 6 oz. >.<. Im not too sure what this means as Im new to Canada from New Zealand but assumed it was a variation of ethically raised. This usually accompanies a nasty taste like how stagnant dish pan water smells. 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. I know these eggs are fresh, and I also know the neighbors got some new laying hens last spring. Especially considering, this is what deregulation, corrupting institutional government and fighting to the death to prevent any new regulations, is really all about here. Texture: Undercooked chicken is jiggly and dense. "Local trauma" to the tastebuds aka burning your tongue on hot stuff can change your sense of taste. I never had it happen til the last few years and was a store branded one and then a few times Springer chicken. 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. 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. I thought it had to do with not thoroughly thawing, but as everyone else said, it seemed done in every respect except the consistency. . I won't ever buy a large chicken breast again, disgusting texture. It is stringy, wet, and the texture of raw meat. My friends and I ate at an exclusive place in Florida. But the shampoo and perfumes and whatnot have carcinogens in them as well. 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! I live in Maryland and we're having the same problem here and I hate that crunchy taste no. Somehow we need to get this issue out there and address this issue. 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. I never thought poultry suppliers would do this to chicken just to increase the weight/selling price. This issue really needs to get addressed. I am prepared to return all next time again if it happens. I threw the whole thing away and my husband thought I was crazy. It's almost as if it's a tire rubber texture in my mouth. What type of chicken are you using? Americans have no idea that 98% of what they are eating is cloned and genetically altered, strait from Transnational Capital to your table. It is more noticeable in the really large breasts. This thread was helpful, until it wasnt. 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. Now the gene editing to grow massive muscle in meat is just another tough Unregulated Globalized Business problem. Fast-growing chickens presents texture issue for the industry Pay attention to what is really going on! This applies even if your chicken is organic. Now i need to quit Costco?? I even tried fried chicken in hot oil the old way and same texture still ! I will read all 1. I did some experimenting and was pleased. 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. I ended up throwing it out. He sent me my money back and a bunch of coupons which I gave away. so unappetizing. Yeah. I have noticed the odd texture for the last decade. Instantly started googling. We wind up throwing out half of our dinners each night. Ive been buying tenderloins only because of woody breasts but its so expensive. Why does my chicken taste weird after cooking? We couldn't eat it; those fibers are too weird and crunch in the most unappetizing way. Ive landed here googling the same issue. I thought I was the only one experiencing this issue. Chicken sucks SO BAD now. We had to make omelettes. I understand there's a shortage because of some sort of bird virus. 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. Noticing that your chicken breasts have an unpleasant texture these days? The texture was very slimy, somewhat rubbery and tough. Springer is just a better marketed factory chicken. Most of the time, the breast has the typical drier texture. Why Does Chicken Have A Weird Taste When Reheated? It is also keeping me away from chicken right now! We arent even close to our propaganda. Woody chicken breast meat is more coarse with fibers that feel "woody" hence the name. I am so frustrated with the cost of food vs the current quality. 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. Same thing happened to our family tonight. There is a "crunchy" texture when you put your fork into the cooked breast, that is also evident when trying to cut the meat. The "Woody Breast" disease or symptom is pretty specific to the breast. Barf. The texture is gross, even though fully cooked, it feels like it's raw, rubbery, gummy, very odd texture very unappetizing & unappealing. Glad I am not the only person this has happened to. But sometimes, the meat becomes almost crunchy. What is happening is it's all about the breasts. I know I was vague, but the thing is that this has happened to me with very different cooking methods. I have only run into this issue with breast meat. Start here and then look at all the peer reviewed journal articles and patents. 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. Sorry not Bell & Howell (lol) its Bell & Evans chickens. It's not plain roasted but it sure is tasty and the chicken is delicious. I have had better success using 'Just Bare' brand chicken breasts or just resort to cooking more whole chickens. It was very odd and unpalatable. 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. YES! I buy amish farms brand only now never have a problem. Thank you!!! I have noticed it in both the individual wrapped pieces that come in the zip bags and the plastic trays. I came across this a few times, and it's gross. 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. 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 am never buying big breasts again! Maybe a milder version of the defect is sold rather than pulled from the line or reprocessed? The taste of chicken gizzard is often described as "gamey," and some people find it to be an acquired taste. What these producers are selling is no longer what I consider edible meat. It's disgusting. Why do people wash their chicken before they cook it? :(. Not sure how the market will respond to this unsavory tasting chicken, I know what I have done. Chicken has a weird crunchy texture? : r/AskCulinary - Reddit Pulled these out to find the underside like this. In our household, we call this texture chirm as in eating chicken but with the sensation of biting into an arm. 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 think this is the result of factory farming and chickens on top of each other with I place to move. I only purchase breast fillets now as they tend to be thinner than the full breast and haven't had the issue since. She got irritated and refused to go into the garbage, although it was probably right on top. 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? That being said I have only had this happen maybe 1 - 2% of the time of eating this meat I once loved. Hi Pam. I wish I knew the answer You're the first person I've encountered who's experienced this! The Purdue Organic Chicken has been the gross stuff most of the time. Cooked thoroughly and smelled and looked just fine. Aside from Perdue and Trader Joe's, has anyone been able to identify other bad sources? Read about it here: Interesting. It very could be the "woody breast".or could be the frozen breaded piece of chicken was cooked ALMOST throughleaving behind a water center? How do they do it?! The dishonesty is systemic. Have not had chicken for a long time and gave it one more chance. I'm glad to know this is a quality issue and not something more concerning. One had already told me about a term called "woody breast". Its filthy. In 20 years of breeding free range heritage breeds, she's seldom encountered the issue. However, a woody chicken breast is characterized by a tougher or, as Owens likes to say, "more complex" consistency. It's commonly confused with white striping, which is when fat replaces muscle tissue. I too have had this issue. It happens probably 1 out of every 10 breast I cook, no matter how I cook it. 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). enter image description here. Nobody seems to notice that this is happening EVERYWHERE . Why Does My Chicken Have A Strange Texture? - Sweetish Hill Weird crunchiness, it's honestly disturbing that my chicken is crunchy like this. See also Why Is My Chicken Sitting On Eggs All Day? "Woody breast is an ongoing challenge facing the entire industry," Michelle Babin, a spokesperson for Perdue Farms, told TODAY Food. Maybe not, some people I've asked think I'm crazy, others agree whole-heartedly. No thanks. I have been having an issue on and off with the texture of my chicken. something is wrong with most of the chicken breast now a days. The moment of panic was real biting into the sandwich I purchased, but upon further inspection it was fully cooked.
