Woody Breast Chicken. Another way the meat is described is as gummy. Although not harmful to humans woody breast is one of the largest problems affecting the poultry industry and in America alone it costs the industry more than 200 million annually.
This condition causes chicken breast meat to be hard to the touch and often pale in color with poor quality texture. Occurrence of severe degrees of these modern myopathies in broiler breast fillets reduces the quality and acceptance of both raw as well as cooked meat and meat products. These conditions like woody breast white striping spaghetti meat and green tender syndrome are a continuing problem in the chicken industry.
White striping and woody breast myopathies in the modern poultry industry.
The poultry industry has a fowl problem. Another way the meat is described is as gummy. In the laboratory the condition can be detected in chicks as young as a week old which suggests the problem might be genetic says Dr John Glisson vice president of research. It sure wasnt a pleasant experience though.
