Green Muscle Disease (or Deep Pectoral Myopathy)
This is a little more technical, but it’s surprisingly common, particularly in the heavy meat-producing species of birds such as broiler chickens or turkeys. When these birds flap their wings too much, the inner fleshy part of the breast (the tenderloin) becomes deprived of oxygen. Due to the lack of oxygen, the muscles die. With the death of the muscular tissue, this becomes unappetizingly green. Externally, the flesh of the chicken may appear perfectly normal, but when cut into, it is green.
I have seen this in cooked breast of chicken, where the external appearance was juicy and perfect, but the inside flesh was greenish, having a horrid greenish-brownish tinge. The flesh may have had no odor, was not slimy, but green. In my own instance, I threw the meat away because I could not overcome the effect produced, either by sight or thought, but technically speaking, the meat was edible. Its texture? Well, if you like the spongy… meh.
Spoilage or Bacterial Growth
Now here is where we come to the risk. If the green meat is associated with a horrid smell (think of rotten eggs or sour milk), and a slimy or sticky surface, or mushy in general, it is probably spoiled. Do not try and do not eat it in this instance. Green-tinted chicken indicates spoilage, and you should toss the chicken, no matter how much money you spent on it or how hungry you are.
