why does my chicken have a weird texture

When you bite into it its crunchy. A hen's increased rate of respiration interferes with calcium carbonate production and shell formation. 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. I'm so glad I found this thread. I have been having an issue on and off with the texture of my chicken. started buying from somewhere else but then had a bad batch from there too (still organic.) I returned about 5 lbs of chicken to a reputable place where we get all our meat. I have since switched and changed my choices and purchasing habits since my previous comment earlier this year. Wonder if restaurants are seeing this as well? I have only run into this issue with breast meat. I only ate a few pieces before throwing it away. We spit out those pieces. Hope they fix it. As long as it's not dangerous, they may remain quiet. You are feeding genetically altered food. Omg yes! 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. Especially Tyson's chicken. First noticed the stringiness when buying chicken sandwiches from fast food restaurants. 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. 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. This thread was helpful, until it wasnt. This is a very old discussion but I had to comment. I recently bought chicken breasts from Perdue. Ive noticed it one other time. . Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. I thought I was the only one experiencing this issue. 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! Not always, but occasionally when grilling boneless-skinless breast of chicken the texture comes out crunchy. The breasts are where the money is. Same! While Im normally hurt when they insult my food, I couldnt help but agree!! We have seen this happen from time to time (including at dinner tonight). Why does my chicken have a rubbery texture? So relieved to know I'm not going mad. Ive had experience in China where fruits and vegetables are injected to increase their weight / price per gram. Tonight I cooked them and they looked wonderful. Exact description too. Hi Trisha - I feel your pain and we should call the USDA, but not sure they can enforce anything. Chicken sucks SO BAD now. :), 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!!! I now save my receipts, mark it in freezer if I choose to store it there. This chicken was a boneless skinless chicken breast. my daughter mentioned it too. No thanks. Your mention f perfume speaks to what I experienced eating Perdue chicken strips today. Yeah, you can't do much worse. They aren't super tough, just your expected chicken breast texture. Who knows what their vegetarian feed is comprised of. I've had that several times last year alone. Whole Foods, among others, carries it. It's the first time I have experienced this, a raw, "al-dent", cartilage/meat hybrid sponge-like material not comparable to anything I can think of besides a baked apple mouth-feel, that isn't pleasant and completely unpalatable, I'll be looking for the smaller breasts from now on. They say it's about 10% of chicken breasts, which seems about what I have experienced. 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. I know I was vague, but the thing is that this has happened to me with very different cooking methods. The protein fibers in chicken become elastic when they are not exposed to moisture. this Is not chicken. Just tried to make white chicken cream stew without thinking, two packs of two breasts both had this problem. Many people also like to coat the chicken in lemon juice and/or vinegar. I see it just about every time I'm out there shopping for chicken breast, and now know what to avoid. I was always concerned about plastic leaching into food. Has anyone found sources for good chicken? 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. They were good about refunding me me not sure they really understood the issue. I now only buy the tenders and remove the tough tendon. I can usually tell when Im filleting a breast or thigh, Ive found that if I slice it thin enough and fry the heck out of it, its somewhat palatable. Why does my chicken taste weird after cooking? I buy an occasional Bell and Evans, WF 365 branded and two local farms here in NH that do a nice job. I guess I will stop buying chicken breasts if this is what the industry is going to produce. I came across this thread because I was trying to figure out why my raw chicken breasts had a gelatinous texture to them. I recently bought a regular ABF rotisserie chicken from a local health food grocery and it was stringy and had that raw texture. To add to my previous comment, all 3 times before cutting into the raw breast they did feel different. This causes stringy, weird texture. I have a rotisserie oven and used the thermometer to make sure it was right temp. Why does my chicken have a weird texture? I'm a fan of the sandwiches in the "chicken sandwich war" with Chic Filet and Popeyes being my personal favorites. Crazy that this is a known issue but relieved that its not just in my head. 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. Also 425F seems a lot too hot for roasting pieces in the oven. 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. Consider trying to tenderize them by using a marinade or brine with yogurt or buttermilk which has enzymes that make the meat less tough. Enough of this multinational corporation nonsense. 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. Either way, it's not normal. My friends and I ate at an exclusive place in Florida. To the point where I feel inclined never to eat chicken again. See also Can You Teach Chickens To Talk? 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). 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. I laughingly called it a Frankenchicken during prep. I'll wait for the guys to stop giggling ( me included ). I again mentioned what the waitress said when the waitress came out she said she meant that the next FRIED chicken this time would be cooked through. "I pay close to double what I used to pay when I was buying non-organic, but for me, its worth it.". Just saying! But rest assure, the quality of taste reduce considerably after 24 hours in the fridge and reheated. It didn't look funny or seem different other than mouth feel. Foster farms chicken breasts from Costco! Pretty frustrating.putting it back in the oven has seemed to fix it sometimes, but more often not. I just got chicken from the grocery store in New Orleans and cooked it yesterday but it also seems squeaky or something. The only constant is that my chicken is often on the cold side and I tend to cook (particularly on weeknights) with high heat. 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. Woody chicken breast meat is more coarse with fibers that feel "woody" hence the name. There is a new-ish problem with some chicken called "woody breast" that seems to fit your description. 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. 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. Maybe their tenders will fare better. Pulled these out to find the underside like this. something is wrong with most of the chicken breast now a days. 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. So I guess we all need to just start returning the meat or the packaging to the stores . "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. This sounds somewhat familiar to the chicken breasts I had bought. Why does chicken taste weird all of a sudden? I have had this problem for months and it seems totally random. Very disappointing. I am shocked that there is not more talk about this issue. Not knowing the reason, i search the internet and read an article from the Wall Street Journal. Oh my goodness I thought I was crazy!!! I buy organic chicken breasts and taste horrible. Weve purchased Tyson in a pinch without issue as well. I eat it but it is very concerning. I had the same problem I thought maybe because I didn't pound it out. So glad I found your comment and know the solution: dont buy Springer. For me, the taste of perfume or cigarette smoke in my food is the biggest turn off. That is interesting and it's clear why I have never run into Jessica's problem: I buy smaller birds. Woody breasts are more common in older and bigger birds. I did some experimenting and was pleased. Tyson, just in general, should be crossed off the ole grocery list as it isits the probably the worst as far as product quality, and that's even excluding the "woody breast disease" issue. What type of chicken are you using? They even had the packaging date on the wrapper - today, Jan 5th. Just a note in regards to your issue. After cooking the strips in the oven they were cut up over a salad. The chicken felt the same as the last chicken I bought which was probably 2 weeks ago. It has a slightly rubbery and even shiny appearance. Cooked Chicken Rubbery Why does my chicken breast have a weird texture?-----The most important part of our job is creating informational content. I buy the breasts and thighs. Some chickens (e.g., kosher birds, but also some others) are injected with a salt solution, particularly white meat, which is essentially brining. We Recommend Health WHAT GIVES! This is a very uninformed nation, and its extremely shameful. Lets wake up (all of us), its not about political differences, human rights, racial matters or even climate change! My husband even e perform ex this with a McDonalds grilled chicken sandwich. For some reason the fried chicken is never grisly. The texture of chicken gizzard is similar to that of liver, and it can be chewy. So we figured the vendor must have changed distributors. Ugh - this is happening to me right now (which is what brought me to this thread). The chicken wouldn't brown, but eventually the liquid evaporated and left a brown scum/skin in the bottom of the pan. Both meals had this texture problem and were very unenjoyable to eat. It's commonly confused with white striping, which is when fat replaces muscle tissue. Its called lobbying folks, line the pockets of the politicians as they look the other way. Because anything with enzymes will breakdown fiber, even in genetically edited Frankenstein chickens. I told them not to eat it and gave it to the dog. Do you think they would have hurt their profits if they would have known what the long term consequences of slipping the GMO birds in would be? I've had the bad texture ones from Costco - the fresh organic, pack of 3. In a rush for poultry producers to get more money per pound they started growing bigger chickens up to 6lb plus. Really strange and sad. I haven't bought chicken in over a year and I do miss it.but not, as one person on this thread said, "not the Frankenchicken stuff." CBS news story from 2016 link at the end of my post, but this is clearly still happening. But then the industry would have to admit to lying for profit for the last 20 years. I am totally organic and purchase chicken from farms and also Whole Foods. I referred to the #1 in another post below. For those who keep kosher (and eat meat), it is an obligatory process (and of course, is not intended as a brine, marinade or flavor enhancer). I bought them fresh today from a local farmer style market. I'm from Brazil and same situation. If you are cooking free-range chicken, the meat will be a little tougher/chewier. Learn something new everyday. Ive been slowly going off chicken and this might be the final straw. Thank you for sharing this information. Why does chicken sometimes have a weird texture? I have been going crazy trying to figure this out for months now as well. I've been experiencing this issue for a couple of years also. I actually googled this and your same query came up on this site. I can't blame her, it's disgusting. Most of the shampoo and perfumes and petroleum jelly prefix petroleum yes that goes in your skin it's systemic. It's Nasty. Oops, read all 161 comments and hope find a bit of information about todays Nancy chicken. The act of biting into the meat is extremely smooth, and the breast comes off in the portion your mouth covers (there's no tear-away). In addition to looking for smaller breasts (which organic breasts tend to be), it's helpful to feel the meat. Thanks Everyone for the replies, especially the link provided. I know these eggs are fresh, and I also know the neighbors got some new laying hens last spring. Ive been purchasing frozen 10# boxes of 5 or 6 oz. Had it happen twice before with months separating them and thought perhaps it was how we froze or thawed them. It is nasty but supposedly safe - the meat industry would say that though. Trader Joes heirloomchickens are tough tasteless and dont feel cooked they used to be great now no good terrible & rubbery. I wish I knew the answer You're the first person I've encountered who's experienced this! It was stringy and tough. "Woody Breast" is what the industry is naming it. Thanks CV. I found this piece from 2016: https://www.cbsnews.com/news/woody-breast-could-bite-the-chicken-business/. It grosses me out. . So stir fry in a very hot wok or griddle and roast in a pretty hot oven (425 or so). I have had this multiple times in random packages of chicken from. They do that for several reasons. OK here goes, It was explained to me like this from a respected butcher. As I began to eat I could feel this Gross rubbery texture. 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). This causes a texture that is described as "woody" when cooked. They are even too tough to cut up and stir fry (tried that.not good). Sad. This is due to chicken farms trying to increase yield on the chickens, causing them to grow larger than they naturally should. The texture was very slimy, somewhat rubbery and tough. Many people feel they need to wash their poultry to remove fat, feathers, and yellow surfaces of the bird. I think I have some form of PTSD now from eating it. Watch out for all the other meat, too. I'm so glad I found this site. Ive had this issue with Popeyes and more recently, storebought chicken. "If birds are growing really efficiently and fast, they're synthesizing muscle and that adds stress. 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. I carry several government chemical licenses. Is there a special covering to use? This woodiness is not found in thighs, wings or other cuts. Im living in Japan and came to food52 searching for some answers as well. Negative. Except the neighbors heirloom tomatoes sprayed with 7 dust every 5 days. You Ate or Drank Something Too Hot. On a pathological level it results in vein inflammation, muscle degradation, muscle death (necrosis), and lesions in the muscle. The result of these practices are breast meat that has grown to fast for the natural ligaments,muscles,tendons, and all the other natural growing stuff that needs to take place for meat to develop properly. Aside from Perdue and Trader Joe's, has anyone been able to identify other bad sources? IM SICK OF STRINGY WATERED CHICKEN!!!! When I buy smaller ckn breast I haven't had the issue. Had to throw the sandwich out because of the gross factor. . Do you think like genetics of chickens are changing really rapidly because of the use of all these antibiotics and chemicals? The Knockout chickens were slipped into the food chain, years ago. This has never happened to me before. If you know of a better brand please share. It very could be the "woody breast".or could be the frozen breaded piece of chicken was cooked ALMOST throughleaving behind a water center? Anyone else, IM STONED TO BITS AND JUST LAUGHED AT THIS FOR A SOLID 20 mins every sentence got better and better thanks for making me laugh chicken texture with a squeaky mouth feel LMAO. But I have found that I avoid this crunchy texture altogether, when I sous vide my chicken. Remove the pork chops from the marinade and grill for 15-25 minutes, turning once or twice. I do better with Bell and Evans. I haven't had this issue with local market that sells fresh chicken (not previously frozen and not injected). In our household, we call this texture chirm as in eating chicken but with the sensation of biting into an arm. Interesting, I posted a few years back but still keep an eye on this conversation. It's determined by the "factory chicken" to be a genetic issue caused by the process of overbreeding, called "Woody Breast Syndrome", I don't see a way to edit my last comment. Why does some chicken have a rubbery texture? Sugar Hill, GA home of A chicken wood. So this happened to me with frozen chicken breast that were cooked on the grill. :( dark meat (thighs, drumsticks, wings) always seem to be okits the breasts that are the problem. Sitting here looking up weird textured chicken breasts because Im eating one rn. I asked my husband to taste it and he tasted the flowery taste too. It's not plain roasted but it sure is tasty and the chicken is delicious. 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. First time to hear about this problem with drumsticks. If not, profits are always going to win out. Why does my chicken breast have a weird texture? Sorry not Bell & Howell (lol) its Bell & Evans chickens. Really, why does chicken taste like this now? Well, I'm an old fogey and I've been cooking chicken for decades (whole and parts) a variety of ways, at a wide range of temperatures, using all sorts of pans, pots, grills, heat sources, etc. My friend reassured me it all looked done as far as what she saw. "It should have a pink hue with a firm texture and plump appearance." I havent had that problem anymore. Maybe not, some people I've asked think I'm crazy, others agree whole-heartedly. These days farmers are able to get chickens to market in 6 weeks. Its like humans cant understand the motivation of business to increase their bottom line without government interference. 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. But last night, this happened when I roasted some never frozen bone in breasts from the fridge. A couple of years ago I was getting it quite often at Arby's. Overcooking might play a role in your chicken's tire-like texture. Knowing it's fully cooked, it just plain gross. I can't even fathom this heinous barbaric and outrageous slaughter is used, no not in a 3rd world country, here in the USA! Not a fan myself. 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 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. All in line with what the article says. First off, they are HUGE, like a turkey breast. A stewing chicken can be a little tougher, need more slow cooking to tenderize the meat. I had a chicken sandwich from Wendy's today and the middle was squishy. This is extremely common in Springer chicken. 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. Or is it a sad byproduct of factory farmed chicken breasts? 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. Without moisture, the protein fibers in the chicken become elastic. This has happened to me a few times before. Bro this just happened to me. I also do not care for the texture of brined poultry. Barf. 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). I asked my step mother who is a chef and she said that it was impossible. 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. 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 toss them. 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. 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? So I let it rest and cut into it and felt confident. If I cook in crock pot its fine but if I bake it, it gets rubbery! I ended up throwing it out. It's possible that you're letting them out at room temperature for 2 hours. I don't know why, but the wsj article seems in the right direction. I have tried various cooking methods and nothing tenderizes them. Its a problem of slipping in gene edited chickens (And other now tough hyper muscled animals) into the food chain. See if that helps the 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. It feels like an injection of rubber into the meat or something and it completely ruins my appetite for the evening. I think it is Woody Chicken breast as the other poster pointed out. Same thing just happened here with two skin on breasts from publix. Of course, you don't have to eat the meat if you don't want to. its not about overcooked and undercooked chicken its about a texture, dubded "woody breast" and affects mass produced chicken. 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. This was sporadic a few years ago, now its 4 out of 5 chicken purchases. I just had some at Applebees last night. I have found that if I can peel that tough layer off, the chicken will cook normally and not have the disgusting texture. The chicken is cooked, but the texture is gross, like raw chicken! Until it wasn't. I am so frustrated with the cost of food vs the current quality. The chicken breasts were unusually huge (850g for 2 breasts) and Ive made two different meals out of them. (yes, the ones that are pictured in this article. Glad I am not the only person this has happened to. My husband insisted the chicken was done. She told TODAY she's seen it affect anywhere between 5-30% of birds. How do they do it?! I have been coming across the same problem for a while now and I find it gross and disgusting. It had such a horrible texture, like almost crunchy but was cooked all the way through! I read someone say they have no problems when they sous vide. As I was cutting them I felt resistance while cutting. Usually if you see a large piece in a tray you know it's going to be bad. That squeaky mouth feel sounds like brining. Thank you for using the word "crunch," as that is exactly how I describe it. It's been hit or miss with me when cooking at home. 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. We used to eat chicken several times a week, but now I'm looking for other recipes altogether.

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