You open a fresh package of chicken breasts and find a strange emerald-green tint deep inside the meat. Before reaching for the trash, food safety experts and agricultural scientists say the cause is almost always one of four documented phenomena — and not all of them mean the chicken is unsafe to eat.
En bref
- —Green Muscle Disease is the most common cause in commercial chicken
- —The discoloration is muscular, not bacterial — often no health risk
- —Bruising and bile staining are two other confirmed causes
Green Muscle Disease: a farming condition, not a food poisoning risk
The most frequent explanation for green chicken meat is Green Muscle Disease, also known as Deep Pectoral Myopathy or, in agricultural circles, "Oregon Disease." Food safety experts consistently identify it as the leading cause of green discoloration in commercially sold chicken.
See the rest on the next page ⬇⬇
