Finding green or greenish-gray meat inside a chicken breast can be alarming, but one possible cause is a condition known as Green Muscle Disease, also called deep pectoral myopathy or Oregon disease. It can occur in fast-growing broiler chickens when a deep breast muscle receives insufficient blood and oxygen, causing tissue damage and discoloration. The condition is associated with intense wing-muscle activity, and the affected area may look green even when the chicken has not spoiled.

However, green discoloration should never be ignored. Spoilage or contamination may also make chicken unsafe, particularly if it has an unpleasant odor, a sticky or slimy texture, or other unusual changes. Importantly, harmful bacteria can be present even when chicken smells and looks normal, so appearance alone cannot establish whether it is safe.

Can you eat chicken affected by Green Muscle Disease? Although the condition itself is not an infectious disease, you cannot reliably confirm the cause of green discoloration at home. The safest choice is to avoid eating the affected chicken and return it to the store or contact the supplier for a refund or replacement. Do not rely on trimming away the green section as a guarantee that the remaining meat is safe.

If you discover green meat, keep it separate from other foods, avoid tasting it, and wash your hands and any surfaces that contacted raw chicken. When in doubt, throw it out! 🛑 Proper handling matters because raw poultry can carry dangerous bacteria, including Salmonella and Campylobacter, even without obvious signs of spoilage.