What causes the bruised look or blood in the meat of fresh chicken that is bought at supermarkets? Could it be trauma from the killing method - I am concerned as it really puts me off buying chicken lately - the pieces that seem to be mostly affected are the wings, legs and thighs - not the breast. Please give me any info you can on this.

A concerned consumer put off chicken

JoAN DeCook


decook7@telus.net