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12 September 2017 - Two prevalent meat quality issues faced by the poultry industry today are woody breast and white striping. Chicken breast meat with these myopathies is associated with increased fat deposition and decreased protein structural integrity, creating the hard, “wooden” texture and white “stripes” across the muscle. These changes are thought to be resulting from circulatory insufficiency and the associated lack of enough nutrient supply as well as the removal of metabolic waste for fast-growing muscles, leading to increased oxidative stress and degenerative damage in muscle fibers.

INTERVIEW:Novus Nutritional Supplement Can Impact Chicken Breast Meat Myopathies

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