Chicken meat is one of the most popular sources of protein in people's diets around the world. Despite the widespread availability of the product, there are still many myths surrounding it that are not always based on scientific data. Food industry experts and nutrition specialists debunk the main misconceptions about chicken and explain what is actually true and what is a myth.
Myth 1: Farm-raised chicken is always "cleaner" and healthier than store-bought
In fact, the quality of chicken meat in stores is controlled by government agencies, and sanitary standards are followed during breeding and processing. Chicken from a farmer's market cannot be automatically considered safer — much depends on hygiene practices and the quality of feed.
Myth 2: Large chicken bodies are a result of hormones and water
Modern birds reach significant sizes due to selective breeding and genetic improvements, not because of growth hormones. Experts and scientific publications confirm that the use of hormones in poultry farming is banned by law in many countries and is ineffective for young birds.
Myth 3: Yellow fat is a sign of old or spoiled chicken
The color of fat in chicken meat is more often related to the bird's diet — a high proportion of natural pigments (carotenoids) that get into the skin and fat tissue, rather than spoilage of the product.
Myth 4: Only chicken breast is healthy
While breast fillet is indeed rich in protein and low in fat, other parts of the carcass (thighs, offal) also contain vitamins, minerals, and nutrients — each piece has its own nutritional value.
Myth 5: Chilled meat spoils faster than frozen meat
Modern production technologies allow for long storage times of chilled meat without loss of quality when all sanitary requirements are met.
Myth 6: Chicken is less nutritious than beef
Chicken meat is a complete source of protein with essential amino acids and B vitamins, and it can be just as beneficial as other types of meat, especially with a sensible choice of the part of the carcass and cooking method.
Myth 7: Chicken needs to be cooked for a very long time to kill all dangerous bacteria
The main safety rule is to reach a minimum internal cooking temperature (usually around 74 °C), not the duration of the process. This kills most pathogens and makes the product safe for consumption.
What the Scientific Data Says
Birds do not contain added growth hormones — such substances are not used in chicken production and are banned in several countries, including the USA, EU, and Australia, where the industry actively dispels myths about their use.
Additionally, chicken meat is a source of high-quality complete protein (about 22–31 g per 100 g, depending on the part and preparation), with low fat content, especially in skinless breast.
Conclusion
Chicken meat remains a valuable and nutritious food product. Many common perceptions about it are stereotypes or oversimplified statements that do not hold up to factual scrutiny. To gain the maximum benefit from chicken, it is important to rely on scientific data about the product's composition, its breeding practices, and safe cooking methods.
