[Sca-cooks] Food Safety

[Olwen the Odd]

Yup.  By about 5 or 6 weeks it's hard for them to walk around because they
are so big.  Genetically engineered for super growth.  Unfortunately their
organs don't grow as fast; thus the heart attacks.
Olwen

>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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