Why is it so easy to tear the skin of a chicken that has just been killed? Isn t there a problem??

The chicken's ** is made up of collagen and elastin, which gradually lose their elasticity after the chicken's death, resulting in **easy tearing. As a result, this can be the case with even the latest chicken.

However, if the chicken's ** is very easy to tear, it may be due to one of the following reasons:

1.Age of chickens: Younger chickens are more resilient, while older chickens may be more vulnerable.

2.Cooking Method: If the chicken is not cooked properly, it may cause the muscle tissue to relax, making it more likely to tear.

3.How to preserve: If the chicken is left at room temperature for too long, it will cause the muscle tissue to relax, which will make it easier to tear.

Overall, if the chicken's ** is easy to tear, it doesn't necessarily mean that there is something wrong with the chicken. However, if the chicken has an off-flavor, discoloration, stickiness, or other abnormalities, it is not recommended to eat it. If you have any concerns about the quality of your chicken, it's best to consult a professional or food regulatory agency.

Maybe it's been scalded for a long time, or what chemicals are used to kill the chicken?

If there is no above situation, then there may be a problem with the feed, it is best not to eat it, don't lose a big one because of a small one!

That's weird, it shouldn't be a big deal, you can burn it and taste it to see how it tastes, if it doesn't smell bad, it shouldn't matter.

In this case, the chicken skin is loose because the local chicken is relatively thin, and the chicken skin is loose in this emergency. Moreover, this kind of chicken is not fetched water, and if the chicken skin is tight, it is generally fed with feed. Moreover, this kind of chicken is easy to draw water in the meat.

In this case, it is not as delicious as a chicken with loose chicken skin.

This one may have been stepped on by your body when you killed him, and it should be bruised.

Because of the injury, the scars accumulate together to form green marks.

There is such a situation as you mentioned, the method of killing the chicken may be inappropriate, the blood is not good, and the blood flow is not smooth because the chicken is caught too hard.

It feels normal... You go to the chicken killing farm and see... It's all the same.

No problem! It is the cause of the temperature difference, so you can eat it with confidence.

In this case, it is likely that the boiling water is too hot when you are removing the chicken feathers, and the scalding time is too long. In this way, the chicken will not be delicious, and it is recommended not to dispose of the live chicken yourself in the future, and leave it to a special person to do, although it costs some money, but it is fast and good, and it saves trouble.

It's okay, the water temperature is not well controlled during hair picking, and this situation will occur if it is too high or too low.

It is impossible for the chicken and the skin to stick together, because there is a membrane and fat in the middle, and when there is water or dust on the chicken, it is convenient to shake quickly, such as cats and dogs. It's normal.

Boiling water has been scalding for a long time. The subcutaneous fat is partially softened.

After the sediment and the sand are remediated, a few batches of remedial properties.

It's a mother, right? She may prefer to change her clothes.

There should be some problems, it's better not to eat it, my family has also killed chickens, and the chicken skin is only not skinned when it is very forceful.

That's because the water was too hot when you killed the chickens.

Generally, this is the case, there is a membrane and fat in the middle between the chicken and the chicken skin.

Shows that this chicken is not normal!!

Was it scalded with boiling water before plucking?

If you don't understand, you'll know if you try it.

Sorry, I'm here to do the task.

It is because in the process of slaughtering, the blood of the ** blood vessels in the neck of the chicken is released, so it will be "particularly loose". The reason why it is very red is because of the blood stasis under the skin (hemoglobin.

Rendered red!

In fact, the merchants who sell chickens and ducks are unwilling to kill and sell them, and not all the chickens that are killed are problematic, and there are many shoddy ones.

Because these young people have more severe flu.

Therefore, it is now stipulated that private individuals cannot slaughter live chickens, and they must be expanded by the prescribed slaughtering institutions.

Everyone is a good chicken to kill now.

There are no live chickens for you to kill.

There are two possibilities, one is the local chicken, the skin color of the local chicken is yellow, and the broiler is white. The second is the feeding time of chickens.

It is long, the chickens raised in the general farm are feed and potion, about two or three months to get the market **, so that the muscles and skin color are lighter, of course, the quality of such meat is poor, there are many chickens that grow naturally, in terms of health, it is not to eat meat is to eat potions, but now such chickens are everywhere on the market, I hope it will help you.

I was disgusted when I saw it, and I dared to eat ......It's good to advise you not to eat, in case there is a virus, it will be troublesome.

This is a wound from a recent injury.

Originally, the injury was not healed, but it can be eaten.