an odd chicken question...

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I really had a craving for a complete roast chicken dinner on a
Saturday a few months ago. I spent the afternoon preparing a Purdue
Oven Stuffer Roaster, a rice dish and some fresh green beans. Nothing
fancy on or in the chicken, just some olive oil and a few spices on the
skin and a cut lemon inside. All afternoon my family and I smelled
this heavenly aroma and waited.. and waited... and waited. When it was
finally done, we had set the table, opened some wine, and served the
bird. I cut off the legs first, and then started slicing the breast
and it was perfect: moist, juicy and touched with lemon and spices.

When I reached the backbone, there appeard a walnut size section of
meat that was a flourescent bright lime green, on both sides of the
backbone, halfway up the bird. There was no odor, no texture
difference, although the bone itself where it contacted the color was
also different in texture than the rest of the bone.

It was supremely dissapointing. I was in such anticipation, I
considered just ignoring it, but we decided we should be prudent. God,
it was awful to not be able eat right then. I was way to angry to call
the store, my wife called and they offered us a new chicken! I emailed
Purdue a few times and never got a response.

Anyone else ever see green chicken meat? What is it?

I have never seen that. I wonder if it was a tumor. I agree you were wise
not to eat it.

I recommend trying the new Smart Chickens that are available in many stores.
I am very distrustful of the factory chickens from Purdue and Tysons - god
only knows what goes on in those places. The Smart Chickens are available
both "all natural" and organic. They are more expensive but the way they are
raised gives me a lot more confidence in what I am eating. They taste better
too.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I really had a craving for a complete roast chicken dinner on a
Saturday a few months ago. I spent the afternoon preparing a Purdue
Oven Stuffer Roaster, a rice dish and some fresh green beans. Nothing
fancy on or in the chicken, just some olive oil and a few spices on the
skin and a cut lemon inside. All afternoon my family and I smelled
this heavenly aroma and waited.. and waited... and waited. When it was
finally done, we had set the table, opened some wine, and served the
bird. I cut off the legs first, and then started slicing the breast
and it was perfect: moist, juicy and touched with lemon and spices.

When I reached the backbone, there appeard a walnut size section of
meat that was a flourescent bright lime green, on both sides of the
backbone, halfway up the bird. There was no odor, no texture
difference, although the bone itself where it contacted the color was
also different in texture than the rest of the bone.

It was supremely dissapointing. I was in such anticipation, I
considered just ignoring it, but we decided we should be prudent. God,
it was awful to not be able eat right then. I was way to angry to call
the store, my wife called and they offered us a new chicken! I emailed
Purdue a few times and never got a response.

Anyone else ever see green chicken meat? What is it?

I have never seen that. I wonder if it was a tumor. I agree you were wise
not to eat it.

My thought was tumour too, but heck, shouldn't do any harm! I say he should
eat it and post back, every 10 minutes afterwards for the next few years or
as long as he lives.

Shaun aRe

In article <[email hidden]>,

Peter Aitken said:

I recommend trying the new Smart Chickens that are available in many stores.
I am very distrustful of the factory chickens from Purdue and Tysons - god
only knows what goes on in those places. The Smart Chickens are available
both "all natural" and organic. They are more expensive but the way they are
raised gives me a lot more confidence in what I am eating. They taste better
too.

Alternatively, try Kosher chicken. In order to be certified Kosher, a
chicken must be completely free of any defects. Be that as it may, I too
have never seen an imperfection in a chicken such as the one described
here, and I do cook whole Perdue chickens, but not frequently.

Quoted message said:

I really had a craving for a complete roast chicken dinner on a
Saturday a few months ago. I spent the afternoon preparing a Purdue
Oven Stuffer Roaster, a rice dish and some fresh green beans. Nothing
fancy on or in the chicken, just some olive oil and a few spices on the
skin and a cut lemon inside. All afternoon my family and I smelled
this heavenly aroma and waited.. and waited... and waited. When it was
finally done, we had set the table, opened some wine, and served the
bird. I cut off the legs first, and then started slicing the breast
and it was perfect: moist, juicy and touched with lemon and spices.

When I reached the backbone, there appeard a walnut size section of
meat that was a flourescent bright lime green, on both sides of the
backbone, halfway up the bird. There was no odor, no texture
difference, although the bone itself where it contacted the color was
also different in texture than the rest of the bone.

It was supremely dissapointing. I was in such anticipation, I
considered just ignoring it, but we decided we should be prudent. God,
it was awful to not be able eat right then. I was way to angry to call
the store, my wife called and they offered us a new chicken! I emailed
Purdue a few times and never got a response.

Anyone else ever see green chicken meat? What is it?

It't quite common for chickens to go through processing and not be
eviserated very cleanly, often coagulated blood, blood vessels, nerves
and some internal organs remain, even pin feathers... you are supposed
to examine and carefully clean chicken at home, I bet you didn't. I
bet you, like most other folks, never even look inside, don't even give
it a rinse, in fact most folks can't bare to touch raw meats of any
type, especially chicken. I know you didn't look inside before cooking
otherwise you'd have noticed some odd looking greenish things in there
then, and thought maybe it would be a good idea to yank them out.

People's fear of handling foods is really the sole reason fast food
giants got to be giants... they prepare food so that it all looks
identical, like identical wax molds... and in no way whatsoever
resembles anything that was once alive. And since most folks prefer to
eat with their eyes closed, stuffing their faces while blindly
barreling down the freeway.

Fast food joints know that most folks don't like to look at the food
before popping it into their mouths... they know folks are averse to
bones especially, no fish with bones... and the only reason
boneless-skinless chicken breasts are so popular is because so many
can't bear to deal with anything resembling a real chicken... they
really, really don't want to know it was once a living thing, that it
resembles tofu is great, tastes like it too.

Sheldon

Peter Aitken said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I really had a craving for a complete roast chicken dinner on a
Saturday a few months ago. I spent the afternoon preparing a Purdue
Oven Stuffer Roaster, a rice dish and some fresh green beans. Nothing
fancy on or in the chicken, just some olive oil and a few spices on the
skin and a cut lemon inside. All afternoon my family and I smelled
this heavenly aroma and waited.. and waited... and waited. When it was
finally done, we had set the table, opened some wine, and served the
bird. I cut off the legs first, and then started slicing the breast
and it was perfect: moist, juicy and touched with lemon and spices.

When I reached the backbone, there appeard a walnut size section of
meat that was a flourescent bright lime green, on both sides of the
backbone, halfway up the bird. There was no odor, no texture
difference, although the bone itself where it contacted the color was
also different in texture than the rest of the bone.

It was supremely dissapointing. I was in such anticipation, I
considered just ignoring it, but we decided we should be prudent. God,
it was awful to not be able eat right then. I was way to angry to call
the store, my wife called and they offered us a new chicken! I emailed
Purdue a few times and never got a response.

Anyone else ever see green chicken meat? What is it?

I have never seen that. I wonder if it was a tumor. I agree you were wise
not to eat it.

I recommend trying the new Smart Chickens that are available in many stores.
I am very distrustful of the factory chickens from Purdue and Tysons - god
only knows what goes on in those places. The Smart Chickens are available
both "all natural" and organic. They are more expensive but the way they are
raised gives me a lot more confidence in what I am eating. They taste better
too.

Anything one pays double for tastes better.

Sheldon

Quoted message said:

I really had a craving for a complete roast chicken dinner on a
Saturday a few months ago. I spent the afternoon preparing a Purdue
Oven Stuffer Roaster, a rice dish and some fresh green beans. Nothing
fancy on or in the chicken, just some olive oil and a few spices on the
skin and a cut lemon inside. All afternoon my family and I smelled
this heavenly aroma and waited.. and waited... and waited. When it was
finally done, we had set the table, opened some wine, and served the
bird. I cut off the legs first, and then started slicing the breast
and it was perfect: moist, juicy and touched with lemon and spices.

When I reached the backbone, there appeard a walnut size section of
meat that was a flourescent bright lime green, on both sides of the
backbone, halfway up the bird. There was no odor, no texture
difference, although the bone itself where it contacted the color was
also different in texture than the rest of the bone.

Quoted message said:

It was supremely dissapointing. I was in such anticipation, I
considered just ignoring it, but we decided we should be prudent. God,
it was awful to not be able eat right then. I was way to angry to call
the store, my wife called and they offered us a new chicken! I emailed
Purdue a few times and never got a response.

Anyone else ever see green chicken meat? What is it?

Pseudomonas aeruginosa. Gram-negative bacteria with fluoresces green.
The bird probably had an open sore which caused an infection in the
spinal area, where the meat was tainted.

http://www.textbookofbacteriology.net/pseudomonas.html

-L.

-L. said:

vertigious wrote:

<snip>

Quoted message said:

Quoted message said:

When I reached the backbone, there appeard a walnut size section of
meat that was a flourescent bright lime green, on both sides of the
backbone, halfway up the bird. There was no odor, no texture
difference, although the bone itself where it contacted the color was
also different in texture than the rest of the bone.

Pseudomonas aeruginosa. Gram-negative bacteria with fluoresces green.
The bird probably had an open sore which caused an infection in the
spinal area, where the meat was tainted.

http://www.textbookofbacteriology.net/pseudomonas.html

Unless his kitchen is illuminated with ultraviolet light, it's unlikely that
the green fluoresced enough to be identifiable as Pseudomonas aeruginosa.
Moreover, P. aeruginosa actually fluoresces blue-green.

Also, when people say in general that a color is "fluorescent," it's usually
just a shade or intensity of color that we have come to regard as
fluorescent even when looking at it in natural or incandescent light.

Looking at the rest of his description: It was on both sides of the
backbone, so it is unlikely that the green spot is a single open injury on
the skin of the living bird. The spot was no different in the odor and
texture than the rest of the meat, so the probability of it being an focal
infection or tumor is practically nil. The bone of the spine at the site,
however, was different in texture than sections of bone not at the green
spot, so the discoloration could be coming from that section of
bone--although I have no idea what the problem might be.

It is highly unusual to encounter lime green in tissues. Bile green, yes.
But lime green?

pennyaline said:

Unless his kitchen is illuminated with ultraviolet light, it's unlikely that
the green fluoresced enough to be identifiable as Pseudomonas aeruginosa.
Moreover, P. aeruginosa actually fluoresces blue-green.

Not always. Many strains do, but some are bright "fluorescent" green.
No, it's not fluorescent in the text-book sense of the word under
normal light, but it's bright lime green. It's a species I used to do
research on.

Quoted message said:

Also, when people say in general that a color is "fluorescent," it's usually
just a shade or intensity of color that we have come to regard as
fluorescent even when looking at it in natural or incandescent light.

Looking at the rest of his description: It was on both sides of the
backbone, so it is unlikely that the green spot is a single open injury on
the skin of the living bird. The spot was no different in the odor and
texture than the rest of the meat, so the probability of it being an focal
infection or tumor is practically nil. The bone of the spine at the site,
however, was different in texture than sections of bone not at the green
spot, so the discoloration could be coming from that section of
bone--although I have no idea what the problem might be.

It is highly unusual to encounter lime green in tissues. Bile green, yes.
But lime green?

That's why I said P. aeruginosa - I have seen infections where the
affected tissue is lime green. That's why I suspected an injury which
infiltrated the spine. It could be a localized infection, but yes,
you'd expect it to stink and have an altered appearance otherwise.
Without a photo or diagnostics, my only conclusion has to be as above,
though.

-L.

"I know you didn't look inside before cooking
otherwise you'd have noticed some odd looking greenish things in there"

You don't "KNOW" a thing. Yes, I look inside every chicken as a matter
of course. I also wash out the inside of every chicken, both ends, and
I wash off the skin, every time. There was nothing odd about the bird.
The green meat was small , as I said about the size of a walnut, and
completely inside perfectly fine meat,therefore undetectable without
cutting. The texture of the meat was unaffected, only the color,
although the texture of the bone at that spot was a little different
than the rest. There was no tumor, no growth, no off odor, nothing but
a bright green color, it was as if someone injected a small amount of
green dye into the bird.

-L. said:

pennyaline said:

Unless his kitchen is illuminated with ultraviolet light, it's unlikely that
the green fluoresced enough to be identifiable as Pseudomonas aeruginosa.
Moreover, P. aeruginosa actually fluoresces blue-green.

Not always. Many strains do, but some are bright "fluorescent" green.
No, it's not fluorescent in the text-book sense of the word under
normal light, but it's bright lime green. It's a species I used to do
research on.

Quoted message said:

Also, when people say in general that a color is "fluorescent," it's usually
just a shade or intensity of color that we have come to regard as
fluorescent even when looking at it in natural or incandescent light.

Looking at the rest of his description: It was on both sides of the
backbone, so it is unlikely that the green spot is a single open injury on
the skin of the living bird. The spot was no different in the odor and
texture than the rest of the meat, so the probability of it being an focal
infection or tumor is practically nil. The bone of the spine at the site,
however, was different in texture than sections of bone not at the green
spot, so the discoloration could be coming from that section of
bone--although I have no idea what the problem might be.
It is highly unusual to encounter lime green in tissues. Bile green, yes.
But lime green?

That's why I said P. aeruginosa - I have seen infections where the
affected tissue is lime green. That's why I suspected an injury which
infiltrated the spine. It could be a localized infection, but yes,
you'd expect it to stink and have an altered appearance otherwise.
Without a photo or diagnostics, my only conclusion has to be as above,
though.

-L.

I know on my regular roasting chickens there is a organ meat of some kind down
near the backbone, on both sides. Chicken kidneys? I usually eat'm. I've never
see them green, but they are a peculiar liverish color. Taste kind of liverish,
too.
Edrena

The Joneses said:

I know on my regular roasting chickens there is a organ meat of some kind

down

Quoted message said:

near the backbone, on both sides. Chicken kidneys? I usually eat'm. I've

never

Quoted message said:

see them green, but they are a peculiar liverish color. Taste kind of

liverish,

Quoted message said:

too.

Yep, I see that in birds as well, but it's not in the bulk of the meat
itself.

I would think tissue involved in a focal infection would change both color
and texture. If there was a sepsis present, there should off odors and
strange texture as a result.

The Joneses said:

I know on my regular roasting chickens there is a organ meat of some kind

down

Quoted message said:

near the backbone, on both sides. Chicken kidneys? I usually eat'm. I've

never

Quoted message said:

see them green, but they are a peculiar liverish color. Taste kind of

liverish,

Quoted message said:

too.

Yep, I see that in birds as well, but it's not in the bulk of the meat
itself.

I would think tissue involved in a focal infection would change both color
and texture. If there was a sepsis present, there should off odors and
strange texture as a result.

Quoted message said:

I recommend trying the new Smart Chickens that are available in many stores.
I am very distrustful of the factory chickens from Purdue and Tysons - god
only knows what goes on in those places. The Smart Chickens are available
both "all natural" and organic. They are more expensive but the way they are
raised gives me a lot more confidence in what I am eating. They taste better
too.

I agree totally. I had been eating "health food store" chicken -
Expensive! I find that Smart Chicken is a less pricy alternative and
is really, really good.

donsgal

Quoted message said:

I recommend trying the new Smart Chickens that are available in many stores.
I am very distrustful of the factory chickens from Purdue and Tysons - god
only knows what goes on in those places. The Smart Chickens are available
both "all natural" and organic. They are more expensive but the way they are
raised gives me a lot more confidence in what I am eating. They taste better
too.

I agree totally. I had been eating "health food store" chicken -
Expensive! I find that Smart Chicken is a less pricy alternative and
is really, really good.

donsgal

Quoted message said:

Quoted message said:

I recommend trying the new Smart Chickens that are available in many

stores.

Quoted message said:

I am very distrustful of the factory chickens from Purdue and Tysons

- god

Quoted message said:

only knows what goes on in those places. The Smart Chickens are

available

Quoted message said:

both "all natural" and organic. They are more expensive but the way

they are

Quoted message said:

raised gives me a lot more confidence in what I am eating. They

taste better

Quoted message said:

too.

I agree totally. I had been eating "health food store" chicken -
Expensive! I find that Smart Chicken is a less pricy alternative and
is really, really good.

donsgal

Somebody in another post inferred that kosher chickens were expensive
and when bought at ordinary "supermarkets" can be, but if bought at an
orthodox kosher deli are quite reasonable. As i understand it, and i
could be wrong (any Rabbi's reading this?) the Jewish religion puts a
limit on how much a seller can charge for a product.

A couple of kosher chicken 1/2 breasts from a local "supermarket" will
cost 8 - 10 dollars, at the local kosher deli they go for 4 - 6 $.

A whole 4 - 6 pound chicken can be had in our local Chinatown for a
dollar a pound or less, and comes with head and feet.
---
Joseph Littleshoes

Joseph Littleshoes said:

As i understand it, and i
could be wrong (any Rabbi's reading this?) the Jewish religion puts a
limit on how much a seller can charge for a product.

ROTFLMAO....Good grief!!!! The iced tea that was in my mouth as I
read this is now dripping down my screen!!!That's pure nonsense!!!!!

Yes, you are wrong. The Jewish religion does not contain a section
on retail pricing..or wholesale pricing either.

There are certain laws about the required health standards of animals
and how they are to be slaughtered if they are to be sold as Kosher...
and what can not be eaten..some sea food and pork in any form.... to
name a few..but pricing is NOT part of the program.

Others will undoubtedly give you more details on the differences
between Kosher meat and non Kosher meat which add to the price of
Kosher products...

Debra<---looking for a roll of paper towels

Debra Fritz said:

Joseph Littleshoes said:

As i understand it, and i
could be wrong (any Rabbi's reading this?) the Jewish religion puts a

Quoted message said:

limit on how much a seller can charge for a product.

ROTFLMAO....Good grief!!!! The iced tea that was in my mouth as I
read this is now dripping down my screen!!!That's pure nonsense!!!!!

Yes, you are wrong. The Jewish religion does not contain a section
on retail pricing..or wholesale pricing either.

There are certain laws about the required health standards of animals
and how they are to be slaughtered if they are to be sold as Kosher...

and what can not be eaten..some sea food and pork in any form.... to
name a few..but pricing is NOT part of the program.

Others will undoubtedly give you more details on the differences
between Kosher meat and non Kosher meat which add to the price of
Kosher products...

Debra<---looking for a roll of paper towels

Sorry about that, i recall being told or reading it somewhere, it might
have to do with the idea of usury, but i still wonder why the kosher
butcher is about half as expensive as a "safeway" or other local chain
market.

I seem to recall there is an upper limit on "profit". An orthodox Jew
can not charge "whatever the traffic will bear" but of course, i could
be wrong.

I might be recalling a bit of Torah interpretation i once read, mekakh
t'aut (fraudulent sale) price gouging, prohibitions against over
charging, specifically Leviticus 19:35 - 36. Which some authorities
think deserves greater punishment than forbidden sexual relations.

Our American republican, Christian, "compassionate conservatives" could
learn a thing or two from. Its all right to go to war for oil but "God"
forbid we should ever let "homosexuals" marry.

Sorry, this should probly be in the Terry Schiavo thread.
---
Joseph Littleshoes

Joseph Littleshoes said:

Sorry about that, i recall being told or reading it somewhere, it might
have to do with the idea of usury, but i still wonder why the kosher
butcher is about half as expensive as a "safeway" or other local chain
market.

It's been a while since I was in a kosher meat store, but usually,
kosher meat and chickens are more expensive than supermarket prices.

Even the supermarkets that carry kosher frozen chickens, turkeys, etc.
price them well above the non kosher items here in California and also
in Chicago.

Quoted message said:

I seem to recall there is an upper limit on "profit". An orthodox Jew
can not charge "whatever the traffic will bear" but of course, i could
be wrong.

Nope...not true. Many religions preach doing good to thy fellow
man...and charity..and other good values..but I know of no religion
that "price shops" the business of congregation members to make sure
they are following the teachings.

An orthodox Jew..or good Catholic...or good whatever can run their
business any way they want. There are no "pricing police" in any
religion that I am aware of.

Now, if you want to talk about charity...and expecting those who do
well to help the less fortunate, that's a different story. Almost
every religion that I am aware of does that...and I know that a lot of
folks put an extra contribution "in the basket" when they feel guilty
about some things.

There are also some religions that expect their members to contribute
a set % of their income to the church...but I am not aware of them
asking to see your books or tax returns.. However, I could be wrong
about that!

Quoted message said:

I might be recalling a bit of Torah interpretation i once read, mekakh
t'aut (fraudulent sale) price gouging, prohibitions against over
charging, specifically Leviticus 19:35 - 36. Which some authorities
think deserves greater punishment than forbidden sexual relations.

Since it's been a long time since I studied the Torah, I won't
disagree that it might contain something about fraudulent sales. That
might well be in there..as well as a number of other things that we
should not do. But I suspect little beyond the 10 Commandments is
clear cut.

Interpreting the Torah, the Bible, the Koran, etc is just
that...interpertation. As we all know, there are many different
interpretations of all religions writings.

Quoted message said:

Our American republican, Christian, "compassionate conservatives" could
learn a thing or two from. Its all right to go to war for oil but "God"
forbid we should ever let "homosexuals" marry.

Christian conservatives have their own interpertations...as do
orthodox Jews...and others. It all depends on what you believe.

Quoted message said:

Sorry, this should probly be in the Terry Schiavo thread.

Why?

Debra