How the mysterious white goo on cooked chicken works: a Iook into the science behind it

Why Does It Appear on Some Chicken More Than Others?
Several factors related to modern poultry processing can make this white protein coagulate more noticeable:

Freezing & Thawing: The ice crystals that form during freezing can rupture the chicken’s muscle cells. When the meat is later cooked, more moisture and protein are released, leading to more visible residue.