muscle disease, USDA states that none of its stages present a food-safety hazard to consumers.
However, that statement should not become a blanket rule that every piece of green chicken is safe.
Consumers usually cannot perform laboratory testing at home. Additionally, poultry can develop color changes for reasons unrelated to deep pectoral myopathy.
USDA explains that color change by itself does not necessarily indicate spoilage. Fresh meat and poultry naturally experience color changes during storage. However, spoiled meat or poultry may also develop an off odor and become sticky, tacky,
