Why do lumps of meat, esp chicken, tend to 'blow up' when reheating meals in microwave?

I notice it particularly with chicken meat in meals I've made, stored in fridge (or longer in freezer) and go to re-heat in my roughly 1000 w microwave.

This page is a permanent link to the reply below and its nested replies. See all post replies »

ShenaniganFoodie · 36-40, M

microwaves don’t distribute this energy uniformly. Certain areas of the food, especially thinner edges and corners, tend to heat up much faster than thicker, denser portions. This uneven heating creates a breeding ground for bacteria.

butterflybaby75 · 46-50, F

@ShenaniganFoodie Indeed, and one reason why especially chicked-based meals require careful re-heating so the entire meal contents heats to above 60 C.