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Originally Posted by BucEyedPea
That's what a chef said on that chef forum. Stay away from the big ones.
I hadn't bought a large one before either. It was the one thing that was a change from my normal smaller breasts. ( <--Oh that sounds bad!)
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Small breasts: They look better under water...
Now back to wood:
CQ Foods Inc
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Woody breast is a muscle myopathy found in certain chicken breasts. While not harmful to people, the condition makes the poultry meat tough and unpleasant to consume.
Woody breast is one of the largest problems affecting the poultry industry today. Current estimates suggest that 10-20% of the 9 billion broilers harvested in the U.S. annually contain some level of woody breast.
The CQR (pic posted earlier) is a handheld device that utilizes bio-electrical impedance analysis to detect woody breast. This new technology provides producers, distributors and retailers with an easy and accurate spot check tool and methodology.
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in the news March 18.:
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In a twist, one potential culprit may lie in how the poultry industry has supersized itself by breeding chickens that are now more than twice as large as they were in the 1920s. Back then, the average chicken weighted 2.5 pounds, but chickens today weigh an average of 6 pounds, according to the National Chicken Council.
Breeding for bigger, faster-growing chickens could be tied to the emergence of woody breast, The Journal noted, citing food scientist Massimiliano Petracci.
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The chicken industry is trying to keep this quiet. Wonder why?