If you open it and it stinks..I'd take it bake to the store..sometimes I've had a chicken package do that and seemed nothing else was wrong..other than the "puffy package"..

So I'd go with your nose on this one..

Hi there,

I am new from down under.
Your chicken question is "if in doubt throw out" especially chicken, it is very risky, especially with chicken to cause food poisoning.
A change in temperature can cause all types of bugs to grow. This can happen in the transporting and the after storage.

It's probably too late now, but I think I would have brought it back o the store unopened and ask the butcher what he thought. I think he would have been happy to replace it. If you opened it and it smelled bad, I would bring it back tomorrow with the receipt. I think the store will gladly refund your money.

I agree, I'd open it and if it smelled bad, I'd take it back to the store. I've also had packages puff up before opening for no apparent reason and I've consumed the contents and they were fine.

If you have any question, though, I'd take it back.

Annie

Thank you all. He wanted to go with the smell test and it seemed fine so I cooked it all. If you never see me post again you'll know it was a bad idea. lol!

Omg, lol Party. You better keep posting now or we might have to track you down. Smiles.

hahaha! He pointed out that we both woke up this morning so the chicken was fine. :O)

Glad you're all OK, PM50!

I have often observed that commercially packaged ground beef and ground turkey packages are puffed up, but I haven't particularly noticed this in packages of chicken parts. However, when I googled, the following information turned up. Perdue and other poultry companies use a process called "modified atmosphere packaging" (MAP), by which a mixture of gases (typically, carbon dioxide and/or oxygen and nitrogen, depending on the product) are injected into the packaging to replace air. This technique retards spoilage, prolongs shelf life, and retains fresh appearance and flavor. The Perdue web site claims that they were the first company in the industry to use MAP to ensure freshness.

Personally, I like buying ground meat that has been processed by this method, as it can be stored in the fridge much longer without any loss of quality or change in flavor. From what I've read, the technique is a regarded as generally safe. It's also used for some fruits, vegetables, and other types of foods.

I'm not sure this applies in your case, but if the MAP technique was used, the puffiness was intentional.

Sue

Thank you, Sue. I did cook the chicken very thoroughly just in case. :)

That is very interesting information about the MAP packaging!!! I've never heard of it and will view that puffiness in a whole different light now!

Glad to see you made it Party. LOL. What seems odd to me if it was a MAP situation that only one was puffed. Ah well, maybe the other lost it's puff? Interesting.