Search results
Results from the WOW.Com Content Network
In many cases, chicken meat with severe cases of the defect is set aside for processed products like sausage and nuggets. But you'll likely find breasts with mild to moderate levels of spaghetti ...
Back in the 50's, it would take 70 days for them to reach half that weight. One experiment involving 285 birds has found 96% of them had white striping and woody breast, meaning tougher meat.
To check, make a small cut into the thickest part of the meat—while a fully-cooked piece of chicken will be totally white on the inside, a raw or undercooked piece will still be pinkish and/or ...
Woody breast is an abnormal muscle condition that impacts the texture and usability of chicken breast meat. The affected meat is described as tough, chewy, and gummy due to stiff or hardened muscle fibers that spread through the filet. The specific cause is not known but may be related to factors associated with rapid growth rates.
Brassy Back Blue Brassy Back Blue Light Brown Blue-red Brown Brown Red Sometimes called Gold Birchen. Coloured Coronation Cream Light Brown Dark brown Exchequer only in the Leghorn [4]: 187 Ginger Red Golden Neck Golden-necked mille fleur Gray Lemon Blue Light Brown Pyle Alternatively spelt Pile. Red Pyle Quail Salmon Silver Blue Silver Gray
The silver is similar to the light, but has grey thighs and a dark breast with silver lacing. [2]: 293 The red has the same markings as the light, but the base colour is a rich dark red throughout. The speckled is a rich dark mahogany colour, each feather with a black dot and white tip. The white is pure white throughout. [2]: 293
Chicken breasts vary in size, and each breast has a thick part and a thin part. The chef-y way to solve this is to pound the meat flat, creating an even, thin slab, but you probably don’t have time.
[citation needed] 100 grams (3.5 oz) of raw chicken breast contains 2 grams (0.071 oz) of fat and 22 grams (0.78 oz) of protein, compared to 9 grams (0.32 oz) of fat and 20 grams (0.71 oz) of protein for the same portion of raw beef flank steak.