[Sca-cooks] Food Safety

[Vladimir Armbruster]

That's really vile and disturbing.. They've altered them so much they die
after 7-9 weeks?  <grr>

Vladimir Armbruster

Who really HATES some forms of modern technology.
----- Original Message -----
From: Olwen the Odd <olwentheodd at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, January 31, 2002 11:10 AM
Subject: Re: [Sca-cooks] Food Safety



>Gorgeous Muiredach wrote:
> >
> > Someone once explained to me that the younger age of the chickens, and
>the
> > feed they usualy are on, causes the fact they can remain reddish at the
> > bone in the legs.  This is not a "I know for sure", just an explanation
>I
> > was once given by an actual Food Health and Hygiene Inspector in
> > Huntsville, Ontario.  There is often no way to cook that out of the meat
>in
> > question.
>
>There's an interesting article on this, with some interesting photos, here:
>
>http://www.hi-tm.com/Documents/Bloody-chik.html
>
>In short, it says that: "today's marketed chickens are considerably younger
>and far more tender than they were years ago. Their bones have not yet
>matured and are still somewhat soft and porous. As a result, there can be
>seepage of bone marrow through the soft bone and into the surrounding
>meat" - which is why the chicken, especially legs and wings, can appear
>bloody and definitely unappetizing despite being absolutely safe to eat.
>
>Nanna
>
My old boss, Lynda, has a farm on which she has, among other things,
chickens.  One spring she mail ordered for some certain breeds of chickens.
Well, it turns out that they were out or short of a certain kind so they
'subsituted' the big white chickens commonly used in the meat industry.
Well, these chickens grow *SO* !fast! that by the time they are about 7 to 9
weeks they started dying of heart attacks all over the barnyard so we ended
up doing a mass slaughter.  They were very tasty and tender and the bones
were definately reddish.
Olwen, chicken killer

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