I recently purchased some boneless skinless chicken breasts from my local Whole Foods and when I got home to prepare them, the meat seemed odd to me: it was very very dense and slightly more pink (not too much) than normal. When I was cutting it, it seemed "tougher" than normal.
It smelled ok, so I ended up cooking it in a stir-fry and the meat is still very dense. My husband noted, "It's not soft inside at all."
It kind of reminded me of the chicken you get at fast-food type restaurants that is not moist. I am not saying that the chicken was dry, I have indeed overcooked chicken before and turned it dry, but this was totally different and it was not a cooking error - especially because it was like that when it was raw.
We speculated maybe this was an older chicken before it was killed? Maybe not "drained" properly? Has anyone else ever experienced this or does anyone have any suggestions as to why this would happen? I did a quick google search on salmonella and it didn't seem to say anything about the meat being dense or tough so that is why I still ate it.