Six cooked chicken cubes of each breast (12 in total per bird) were used to obtain TPA parameters using the TA-XT2i texture analyzer equipped with a 50 mm diameter cylindrical aluminum probe (code P50, Stable Micro 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 haven't had this issue with local market that sells fresh chicken (not previously frozen and not injected)I just had some at Applebees last night. I’ve been slowly going off chicken and this might be the final straw. Not knowing the reason, i search the internet and read an article from the Wall Street Journal. See more ideas about Stupid memes, Stupid funny, Stupid funny memes. Because of their dissimilar thicknesses, the thinner side will cook more quickly. The process is detailed and performed with great care. If not, profits are always going to win out. One of the easiest ways of telling if chicken is undercooked is if it is still pink on the inside. Has anyone found sources for good chicken? Maybe that's the issue.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. 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. 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. Contact your local representatives and tell them what you think and stop letting them use their typical weapons of mass distraction against you. I started to notice this Trent in chicken several years ago...and no one really knew what I was trying to explain. 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. As for the way you're cooking your meat, that's difficult to comment on since you don't actually mention how you are cooking it. 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. Considering the piece of chicken was no larger than the other 3 I ate (which were all cooked fine), and the fact that chicken can still be a little pink and you wont get you sick, I decided to eat it. There is a way to get a good estimate if your steak is done – you can use the “touch test” that I explain in Can’t remember all the recommended cooking temperatures for different meats? 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 wish I could find a brand of organic chicken breasts that are not crunchy.Thanks Everyone for the replies, especially the link provided. 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. Omg yes! What started out as sporadic, is now quite pervasive. Yes!!! I have only run into this issue with breast meat. They said theirs was fine but I don't know if they were just being polite :(. It was so odd: as the pieces cooked, they shrank up, and then exuded a viscous liquid that bubbled. I did this for about a month or so and no matter how I cooked them they were not crunchy or woody. We need to complain to our representatives about this filth, you can’t even become a vegetarian because of all the pesticides, genetic engineering and radiation that’s used. It’s white all the way through, and the juices are clear. As many have described an uncooked piece of meat, yet it's cooked through. Either way, it's not normal. This is all a class issue across the board, it’s about the super wealthy vs everyone else. Chicken that doesn't brown?? Thank you for this post as I was really perplexed. This has happened to me with bone in, skin on chicken breasts and also skinless boneless breasts. When the outside of the chicken is cooked, you should be able to easily flip it over on the grill (or on your stove). Foster farms chicken breasts from Costco! This apparently (according to the article) is not dangerous to humans, but because of the now excessive muscle fiber in the breast meat, the taste and texture has changed. So we figured the vendor must have changed distributors. And yes, it tends to be the larger ones sold at the butcher counter as singles (by the piece, boned, skinless). That happens when the chicken isn’t “ready” to be flipped yet. I looked online for this very subject cause i thought i was losing my good or ok cooking skills!! To the point where I feel inclined never to eat chicken again. 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. Some chickens (e.g., kosher birds, but also some others) are injected with a salt solution, particularly white meat, which is essentially brining.
While I’m normally hurt when they insult my food, I couldn’t help but agree!! 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). It had a rubbery, fatty type texture to the point that it was inedible.
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