Why can chicken meat cause fiber tearing in a meat grinder?

Chicken muscle fibers are fine and low in connective tissue, so they tear into strands rather than cut cleanly whenever the meat is too warm, the knife has dulled, or the blade sits poorly against the plate—causing wrapping around the shaft and ragged discharge. During trials, hold chicken temperature and pre-cut size constant, inspect residue behind the plate, and watch how output shifts over a sustained run; a brief sample tells you little about extended feeding. Before bulk ordering, write the acceptable discharge condition and knife-wear limit for those conditions into the technical annex, then verify the first unit against them.