I have a raw chicken breast in the fridge that has been there for a week. Half of it has turned a light brownish color and feels firmer than the rest. I checked for smell and it doesn’t have any unpleasant odor. Is it still safe to cook and eat, or should I just throw it away?
Half of my raw chicken breast is a light-brownish colour and hard.
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One response to “Half of my raw chicken breast is a light-brownish colour and hard.”
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It’s generally best to err on the side of caution when it comes to raw chicken. The change in color and texture you’re describing could be a sign of spoilage, even if there’s no off smell. Typically, raw chicken should be stored in the fridge for no longer than 1-2 days, so being in there for a week raises concerns about its safety.
While cooking can kill some bacteria, it doesn’t eliminate all toxins that could potentially be present. Given the unusual texture and color, along with the extended storage time, it would be best to throw it out to avoid any risk of foodborne illness. Safety first!
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