I have seen this in cooked breast of chicken, where the external appearance was juicy and perfect, but the inside flesh was greenish, having a horrid greenish-brownish tinge. The flesh may have had no odor, was not slimy, but green. In my own instance, I threw the meat away because I could not overcome the effect produced, either by sight or thought, but technically speaking, the meat was edible. Its texture? Well, if you like the spongy… meh.
Spoilage or Bacterial Growth
Now here is where we come to the risk. If the green meat is associated with a horrid smell (think of rotten eggs or sour milk), and a slimy or sticky surface, or mushy in general, it is probably spoiled. Do not try and do not eat it in this instance. Green-tinted chicken indicates spoilage, and you should toss the chicken, no matter how much money you spent on it or how hungry you are.
Packaging or Oxidation (of Metals)
In some cases, the green color of the flesh is caused by an extraordinary accident from the illumination or from the plastic coverings of the flesh or from the natural coloring matter in the flesh. If you have ever seen roast beef with a scintillating type of luster or rainbow hues in its reflections, it is caused by the same principle by which light is bent by refractiveness, which is not a proof of decay of the meat at all. This is not so common with chicken as it is with the other varieties of flesh, nevertheless this sometimes obtains with chicken and especially in the vacuum-packaged meats.
