White skinned broilers? Dumb question need answer!

[Brunty_Farms]

It's not that they are dirty by no means, nor does it have any taste difference. I think that what your referring too, is not actually the skin but the outer membrane that is on the skin. Which is a yellow color, the more corn they eat the more yellow it becomes....

When you scald, the outer skin comes off at a certain temperature... Lower scald temps, will keep the membrane on. Actually a lot of birds in Europe, are hand plucked with out water... so that membrane stays on. They yellow skin color is prized.

 

[Frogdogtimestwo]

Yes, maybe that is it, because the last time I "had" to buy a Tyson broiler because they were out of Foster Farms it had a yellow coating on the skin and it was gross to me. Thanks for all the answers everyone, I really am interested in learning about these things.

 

[SallyF]

Please, no offense intended to anyone, but I never cease to be amazed at the things people prefer. This strikes me as the meatie equivalent to the difference between white-shelled eggs and brown-shelled eggs!

 

[Imp]

Quote:
I'm with you frog. The last time I bought a Tyson broiler I found a living worm in the breast meat. The yellow doesn't bother me too much but...

Imp- Love the Foster Farm commercials

 

[Koolduck]

I just won't buy Tyson. I have always found Tyson's products filthy and poorly drained.

If that is all the store offers...I find a new store!

 

[Frogdogtimestwo]

Quote:
No offense taken, I am sure you have preferences also, like your lotion, car brand, fried chicken, something..... We are all different and I try to celebrate that diversity, I just really wanted to know what the difference was and why, and who better to ask than the most diverse bunch of people I know. THANKS BYC!

 

[TimG]

Quote:
I can remember an ad campaign with a little jingle: "Brown eggs are local eggs and local eggs are fresh". Since then, the biggest local egg producer has been fined/sanctioned multiple times for code violations (including for conditions of both chickens and workers) at their egg producing facilities.

 

[Htul]

Hi,

While skin colour (white vs yellow) is under genetic control - yellow skin requiring two recessive genes (ww) - I believe that genetically yellow-skinned birds can also be made to produce white skinned broilers via influence of the diet (though the reverse is not possible).

Here, in Australia, where the preference is for white-skinned broilers, most broilers are fed a wheat-based diet. However, the same strains of birds (mostly Cobb and Ross - both of which could be described as Cornish X) when fed on corn-based diets, will produce yellow-skinned broilers (eg. as is sometimes done here to satisfy the market for "corn fed chicken").

The reverse, however (feeding a gentically white skinned broiler with corn etc) will not be succesful in making yellow skinned broilers.

Cheers,
Htul

 

[cw]

i myself would be the oppisite and would think a white skinned bird would be commercially produced and to be tasteless (as it would have no color)
i would believe that before the posters fist thoughts
i like dancin bears answer though and have killed and cleaned both and fried up together i could never tell a differnce in taste

 

[jaku]

Quote:
That's what I was going to say- as long as you scald them, the yellow "skin" rubs right off in the plucker.