are looking for antibiotic-free meat and are willing to spend more on it, to boot. According to Consumer Reports, a large percentage of consumers in the U.S. While the consumption of antibiotic-free meat is still quite small in comparison to the total meat market, it’s growing quickly – and in no segment is it growing more quickly than in the chicken industry.įast food chains and groceries stores are bulking up their antibiotic- and hormone-free chicken options (or making commitments to). Consumers are becoming more aware of food safety issues in chicken production, making the spectre of “mystery meat” more than a joke.Īnxieties about a lack of transparency are driving a sizable increase in the demand for antibiotic- and hormone-free options. is washed with chlorine to compensate for less-than-ideal sanitation standards at many slaughterhouses and meat processing plants. Undercooked meat can carry a potentially life-threatening bacterial load, in spite of the fact that chicken meat in the U.S. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features NFL Sunday Ticket Press Copyright. And that range of “bad” can go from gross to truly dangerous. The best breading in the world can’t make up for the ick-factor of biting into bad meat. The “bigger and faster” growth model for poultry farming is finally hitting the point of diminishing returns, as the industry is grappling with “wooden breast” and “spaghetti meat,” which are exactly what you would imagine they are. ![]() The result? Loosely packed muscle fibers and fatty deposits. ![]() Today’s birds have been selectively bred to pack on the pounds to the point where they have difficulty walking. Frankly, these occasional quality issues are an inevitable consequence of modern chicken production. This doesn’t mean that the meat doesn’t matter to the contrary, the most common textural complaint has to do with encountering unexpected gristle and overly stringy meat.
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