Woody Breast Chicken Uk. Woody breast causes the meat to be tough and difficult to chew while white striping is a visible condition in which fat and collagen congeal in white stripes across the outside of chicken breasts. Poultry farmers integrators and slaughterhouses could benefit from the launch of a new product designed to solve the problem of woody breasts in broilers.
Simply oven-bake or fry. This means the chicken we eat may be a lot fattier and less nutritious than it used to be. Woody breast WB which is characterized by hardness throughout the Pectoralis major muscle.
Woody breast continues to confound the poultry industry a decade after its discovery.
The article shows a chart describing the average weight of a broiler chicken has gone from about 25 pounds in 1925 to 64 pounds in 2015. The phenotypic hardness of wooden breast is associated with varying degrees of firmness pale colour surface haemorrhaging and white striping. The wooden breast condition WBC is a muscle abnormality observed in chicken breast meat Pectoralis major that is an emerging challenge to the poultry industry. With woody breast myopathy WBM affected muscles are replaced with fibrous connective tissue which causes firmness in the breast meat.
