Found something really different in butchering and deboning X.

[smilingcat]

So we've been raising and butchering meat birds for too many years to count, besides I only have 8 fingers and two thumbs to count years. We butchered our chicken 3 days ago and they've been resting in a commercial fridge all that time. Today, we decided to break apart the chicken and debone the carcass. One bird as I was cutting up was fine, remove the wings, cut apart the wing and the drumetts, cut the leg and thigh off then cut apart the drum stick and thigh. All's going well then I went to remove the breast meat. As I was cutting down next to the keel bone, breast tenders had a grainy texture and had a noticeable yellow green color to it.

OH MY!!! YELLOW GREEN TINGED BREAST MEAT.

Well if this happens to you don't scream and run away. It's called Green Muscle Disease. (It's not bacterial, fungal or viral disease). Its not an infection at all. Well, the breast tender died or severely injured before butchering. more detail here. https://extension.umd.edu/sites/ext...ams/poultry/IS1976 Deep Pectoral Myopathy.pdf

So the thigh, drum stick, wings, drumettes neck meat are all fine. Even the big part of the breast meat is okay. Tender is the only muscle that was affected so cook it up and we'll feed it to our dogs or cats.

 

[Birdie mom]

nice...

 

[TheMother]

So we've been raising and butchering meat birds for too many years to count, besides I only have 8 fingers and two thumbs to count years. We butchered our chicken 3 days ago and they've been resting in a commercial fridge all that time. Today, we decided to break apart the chicken and debone the carcass. One bird as I was cutting up was fine, remove the wings, cut apart the wing and the drumetts, cut the leg and thigh off then cut apart the drum stick and thigh. All's going well then I went to remove the breast meat. As I was cutting down next to the keel bone, breast tenders had a grainy texture and had a noticeable yellow green color to it.

OH MY!!! YELLOW GREEN TINGED BREAST MEAT.

Well if this happens to you don't scream and run away. It's called Green Muscle Disease. (It's not bacterial, fungal or viral disease). Its not an infection at all. Well, the breast tender died or severely injured before butchering. more detail here. https://extension.umd.edu/sites/extension.umd.edu/files/_docs/programs/poultry/IS1976 Deep Pectoral Myopathy.pdf

So the thigh, drum stick, wings, drumettes neck meat are all fine. Even the big part of the breast meat is okay. Tender is the only muscle that was affected so cook it up and we'll feed it to our dogs or cats.

Good to know! I would probably run in terror and throw it away. But then again this will be my first year butchering so don't expect much from me lol

 

[iwltfum]

I've run into this before. From what I understand it is often caused by sudden and intense flapping of the wings. The breast muscle needs oxygen when the wings flap and the extreme size of the breast makes it so the oxygen cannot get down to the deeper parts of the breast (near the keel bone) and so those areas become necrotic and die. The muscle essentially suffocates. The joy of Cornishx's That's one of the reasons we switched to a ranger variety.