green packet of meat along chicken's breast.

[Sally PB]

I just read that article. Very interesting! I had never heard of this before. Thanks for posting this, @Exclavius, and thanks for the sleuthing, @ladybrasa.

 

[iwltfum]

I'll second on the green muscle issue. Lack of oxygen causing the muscle to die and become necrotic - generally caused by an exaggerated extended flapping of the wings during which the breast and tender muscle will be calling for oxengenated blood, but unable to receive enough of it because of the breast muscle slightly cutting off circulation to the area. I have cut around it to remove the breast to eat everything but the green parts in mild cases. But the one you pictured is pretty advanced. I would still eat the legs, thighs and wings but I would toss the breast, tender and carcass on the one in the picture.

 

[Kiki]

 

[Exclavius]

I'll second on the green muscle issue. Lack of oxygen causing the muscle to die and become necrotic - generally caused by an exaggerated extended flapping of the wings during which the breast and tender muscle will be calling for oxengenated blood, but unable to receive enough of it because of the breast muscle slightly cutting off circulation to the area. I have cut around it to remove the breast to eat everything but the green parts in mild cases. But the one you pictured is pretty advanced. I would still eat the legs, thighs and wings but I would toss the breast, tender and carcass on the one in the picture.

Thank you for this advice, that was my intention, though I'm boiling the heck out of the breast/carcass for the dog, tossed the green bit in the incinerator.

 

[ladybrasa]

Sorry, didn’t mean to imply your husbandry was lacking, just in general that humanity breeds things for their own ends, producing chickens that could hurt themselves from flapping their wings. I had 2 CX last year and it was almost a humane thing to butcher them. Found both had fluid around their hearts when I processed. Would have never known. They were about 2 months.

 

[Exclavius]

Sorry, didn’t mean to imply your husbandry was lacking, just in general that humanity breeds things for their own ends, producing chickens that could hurt themselves from flapping their wings. I had 2 CX last year and it was almost a humane thing to butcher them. Found both had fluid around their hearts when I processed. Would have never known. They were about 2 months.

I didn't take anything you said as an insult, only a echoing to my own developed opinions on the CX breed.

 

[iwltfum]

Thank you for this advice, that was my intention, though I'm boiling the heck out of the breast/carcass for the dog, tossed the green bit in the incinerator.

usually starts in the tender and ,given enough time, will spread to the breast. It's the breast muscle suffocating the tender is what starts it but since it starts on the inside at the keel bone it usually spreads into the keel bone first before spreading into the breast meat. Wouldnt worry about a dog eating it. Just wouldn't want to myself.

Sucks that's it's part of raising cx broilers. I raise freedom rangers now and have never seen it in them.

 

[ladybrasa]

So stupid question kind of related to green meat- sounds like it turns green because of bile products in the tissue from the breakdown of blood, like in a bruise. So if you break the gall bladder during processing and get the green on the muscle, we know not to use that meat. Is it because of ruined flavor or is it because bile is toxic …? I feel like I ought to know this …

 

[Tonyroo]

Chicken bile looks and smells disgusting, I take extra care carving out the interior.

 

[iwltfum]

So stupid question kind of related to green meat- sounds like it turns green because of bile products in the tissue from the breakdown of blood, like in a bruise. So if you break the gall bladder during processing and get the green on the muscle, we know not to use that meat. Is it because of ruined flavor or is it because bile is toxic …? I feel like I ought to know this …

I've always heard that, but on the rare occasion that I break the bile sac, I just finish evisceration as quickly as possible, rinse the entire bird with a hose thoroughly and keep going. Never had one taste any different because of it. Oh and i also make sure to rinse the work surface too.