Also, I have a question. Recently you and I have both had a problem with chicken that registered “done” on the meat thermometer but was bloody at the joints when carved. This presentation usually makes me nauseous and I cannot eat the chicken. If the blood oozes onto the plate—well it is all over for me and the chicken! You have researched this situation and have found that chickens are being altered to reach maturity much earlier and that this alters the amount of blood that goes into the bone and joint area. This is as we know the last part of the chicken to cook so the blood now pools there and though the rest of the chicken is fully cooked the excess blood from the joints oozes from the bird. I have to admit that this display is counter intuitive to anything I have ever experienced with chicken. It is aesthetically distasteful and my stomach simply flips over when I see it. It’s “hasta la vista pollo” time for me! Last night I cooked a very large Perdue roaster. It was not bloody at the joints when done but I have to admit that I wonder how far this “growth hormone” or “quick maturing” thing has gone. The chicken did not seem to have the same consistency as I am used to experiencing. It was somewhat spongy in my mouth and did not have the same density as I have been traditionally used to with chicken. Tender and succulent is one thing but spongy is quite different. Does your science of food have any answers to these alterations in the raising of chicken and the correlation between that and the look and consistency of the bird after cooking? I hate to see chicken go by the by bc. of new and more financially lucrative ways of getting from the egg to the table. Have you had any experience with this? Thanks.