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Green chicken??

When deboning an organic chicken last night, I found the meat right next to and on both sides of the breastbone was lime green with no off odor. We had eaten some of the outer meat before making this discovery and survived the night with no symptoms other than mental stress.

I googled it and found a few forums which discussed this but nothing authoratitve. The farmer said he had seen this a couple of times before but didn't know what caused it.

Any ideas?

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  1. Grass-fed chicken? Weird....keep us posted on your findings.

    1. Was the meat inspected when killed, by a veterinarian? Or farm killed and sold by the grower? This is not a good sign but inspection of the organs would be informative.

      1 Reply
      1. re: jayt90

        It was a farmgate sale, no inspection. I trust local farmers more than the big companies that have been recalling meat right and left. I have dealt with this fellow for a few years with no problem. The only suggestion I have found is that it was gangrene -- due to breeding chickens for more breast meat, this person thought perhaps the blood flow to part of the breast had been cut off. Several other people on the forum had seen it exactly as I described -- organic, right next to the breast bone, lime green, no smell. Again, no authorities have spoken.

      2. Green in the meat of chicken whether it has an odor or not is a sign of rot and should be thrown out.

        I worked for the FDA and this has come up before and there are several attempted answers. As a rule it usually happens in the larger breasted chickens.

        8 Replies
        1. re: CadienBelle

          Throw out the whole thing or just the bad stuff? This question is for curiosity only as I have already thrown it out and the farmer is replacing it. It was such a defined area and such a strange shade of green that I didn't really associate it with rot.

          1. re: CadienBelle

            I would recommend throwing out the whole thing. Because these chickens have such large breasts (consumer demand for larger chickens) the chilling process takes longer in that part of the meat and the meat next to the bone starts to rot. Some chickens that have been chilled to the proper temp. for storage will test warm in the breast meat. Then when the meat is cooked the process continues and the meat turns green.

              1. re: mickie44

                It's worth asking the farmer how they drain, de-feather, (scalding?) and hold the chickens for pick up. And whether these organic birds are bred for extra large breast size, much like battery birds.

              2. re: CadienBelle

                why doesn't the u.s.d.a. address this -- at least for chickens found in retail stores (which i thought were within their bailiwick)?

                here are some fun facts for your next dinner party: http://www.fsis.usda.gov/factsheets/c...

                1. re: alkapal

                  Thanks . That is a useful fact sheet. I wish I had that for beef and pork, and the equivalent CFIA sheets (Canada).

                  1. re: jayt90

                    here's "focus on ground beef" http://www.fsis.usda.gov/Fact_Sheets/...

                    a fact sheet on beef http://www.fsis.usda.gov/Fact_Sheets/...

                    focus on pork: http://www.fsis.usda.gov/Fact_Sheets/...

                    the fsis is a treasure trove of information about our food supply and food safety: http://www.fsis.usda.gov/Fact_Sheets/...

                    i don't know the canadian counterpart to the fsis, though.

                    1. re: alkapal

                      Health Canada or the Canadian food inspection agency (CFIA)

            1. It shouldn't be bacteria or mould because that would affect the outside before near the bone.

              1 Reply
              1. re: Bryn

                That's what I initially thought too but then I realized that the inside, once cleaned out (and I'm referring to the butchering, not the kitchen prep), would be exposed to air and would retain more heat if not chilled properly.

              2. I can't speak for British Columbia, but in Ontario all farm slaughtered animals have to be approved by an inspector. The only exceptions are those that do not leave the farm, for family use.

                2 Replies
                1. re: jayt90

                  BC is in transition. Small farmers were in danger of being put out of business by the proposed law which is an ill-disguised protection of corporate farming. The farmers and the customers who try to shop and eat locally have protested. I'm not sure where it stands at the moment.