Dr. Conner: The white goo is primarily water and protein. Protein from poultry meat is easily digested, which means it's denatured quickly through the cooking process, so it leaches out water, bringing out soluble protein.
The gelatin-like clear substance you may find in cooked chicken is typically derived from the natural collagen found in the chicken's connective tissues, such as tendons and cartilage.
The folks at the National Chicken Council agree, saying, "White striping is a quality factor in chicken breast meat caused by deposits of fat in the muscle during the bird's growth and development. It is similar to marbling in red meat."
And when we pierced another chicken that we'd overcooked (the breast registered 170 degrees and the thigh 180 degrees), it still oozed pink juices. Here's the scoop: The juices in a chicken are mostly water; they get their color from a molecule called myoglobin. When myoglobin is heated, it loses its color.
Fresh, raw chicken is pink and fleshy in color; if the chicken has gone bad it will be discolored and take on a dull, grayish cast. “Signs of food spoilage are pretty universal,” White says. “Any foul odor, discoloration or foreign substances on your chicken would be grounds for tossing.”
Feel. If it looks OK and smells OK but feels extra slimy, sticky or dry from freezer burn, it's time to say goodbye. “Raw chicken can have a somewhat slimy feel to it, but if it has a slimy feel after it is rinsed off and patted dried, it's no longer good,” Danielson said. Another test is to press down on the meat.
Slimy chicken is not safe to eat, even if it smells fine. This sliminess is a sign of bacterial growth and can lead to food poisoning if consumed. To prevent the chicken from becoming slimy in the first place, it is essential to store it properly, cook it thoroughly, and consume it within a reasonable timeframe.
The ingredient that makes vinegar useful is acetic acid. It lowers the pH or acidity level, killing some types of bacteria (good and bad). It can be used as an astringent to help clear mucous in the throat of a bird with a respiratory disease.
Any fluid that you see coming from the beak is basically 'overflow. ' If the sour crop is noticed early on, it may be possible to massage the crop frequently throughout the day to encourage movement. To do this effectively, the hen will need to be isolated without food and water for the first 12 hours.
“Sometimes when you open a package of raw meat, there are these pink juices in there,” explains Schaffner. “You may be compelled to pour it down the drain, but you shouldn't.
While you won't be able to make a firm diagnosis of Salmonella on your own, it will be easy for you to see that your hens are sick. Chickens sick with salmonella will be weak, lethargic, have purplish combs and wattles, a decreased appetite and increased thirst.
Intestinal parasites (worms) are very common in chickens in the backyard type poultry flocks. The presence of a few parasites do not usually cause a problem. However, large numbers can have a devastating effect on growth, egg production, and over-all health.
A personal rotisserie oven that cooks up to two chickens can create a half cup of greasy drippings. A small commercial oven holding anywhere from six to 15 or more birds can produce three to seven cups of oily liquid. Grease management isn't a problem at these levels.
At Costco, where you can buy a rotisserie chicken for $4.99, even with inflation running amok, the chickens are injected with a concentrated saline solution to give them their distinctive taste that customers know and love. And while some customers have discovered off-tasting chicken, not all have.
Also rotisserie is almost cheating…the meat cooks in its juices so it always come out yummy. These chickens are loaded with salt, often injected with a chemical brine at the processing plant and then coated with a high salt spice mix.
Chickens and turkeys have a synovial membrane in the subcutis on the ventral and anterior aspects of the keel bone, known as the sternal bursa or keel bursa. When this bursa becomes inflamed by trauma or infection, fluid accumulates and appears as a fluid-filled blister 1–3 cm in diameter.
In most cases its due to a build-up of mucous in the airways. Respiratory disease in chickens has a range of causes ranging from viral to bacterial and less commonly parasitic, fungal and allergic.
Chicken is rich in an amino acid called cysteine which helps loosen secretions. This effect is increased by adding spices such as pepper and garlic.
The “white ooze” that seeps out of a chicken breast or even some fish is just protein. The juice that comes out of the chicken or fish contains proteins that coagulate from the heat, becoming semi-solid (think egg white). It isn't attractive but it won't hurt you.
If the frozen chicken has no unpleasant odor, rewrap and thaw it slowly in the refrigerator. If after thawing, you touch the chicken and it feels sticky or tacky—run the chicken under cool water. If the sticky or tackiness remains or it still feels slimy, the chicken has gone bad.
Texture – undercooked chicken will be spongy, while cooked chicken should have a softer mouthfeel with some firmness to it. 5. Taste – uncooked chicken tastes generally bland and has an off-putting slimy texture.
Raw chicken should always feel moist, and slimy meat means that is no longer good for eating. Even after washing it, if it feels kind of sticky, that chicken has gone bad.
Information. If kept frozen continuously, chicken will be safe indefinitely, so after freezing, it's not important if any package dates expire. For best quality, taste and texture, keep whole raw chicken in the freezer up to one year; parts, 9 months; and giblets or ground chicken, 3 to 4 months.