Bruised or gangrene tenderloins?

[lizamae89]

We have butchered 20 cornish cross this year. Some of them had either bruised tenderloins or gangrene. The tenderloins (the thin meat under the breast) were a greenish, blue color. We discarded this meat and cut off any stained meat that came into contact with that yucky looking meat. Does anyone know what this is or why it's like that? The breast meat is fine and shows no damage. These were the females and we did butcher them a little late. My best guess is that the breast muscle was so heavy it bruised the tenderloin muscle. Any help would be greatly appreciated!

 

[erinszoo]

Not sure but we did some cornish X this year too and the last one we pulled from the freezer had black spots on the skin and the meat directly under the skin. We cut it all out and it tasted fine and no one got sick but it was bizarre too. Hope someone has some answers for you.

 

[PotterWatch]

There is something called green muscle disease. Basically, the tender that runs alongside the breast is encased in a membrane. When the bird injures that muscle, usually by vigorous flapping, the muscle swells just like with any injury. Because of that membrane, the swelling cuts off the blood supply to that area and the muscle tissue dies. The green area of muscle is the dead tissue. I personally have no problem with just discarding the tender and any breast meat that has been affected and eating the rest.

 

[ChickenJerk]

Deep pectoral myopathy


http://www.worldpoultry.net/diseases/deep-pectoral-myopathy-d95.html

http://www.zootecnicainternational.com/article-archive/veterinary/63-green-muscle-disease.html