Source: Michael Fielding, MEATINGPLACE, 1/4/16


A recent phenomenon in the poultry industry has stumped scientists and left processors scratching their heads. Processors increasingly are identifying the breast muscle tissue in broilers, described as "woody" because of its toughness, as a concern that may have far-reaching effects on the poultry industry.

Both breeders and scientists have undergone research to determine if the cause is genetic, nutritional or something else.
Since the demand for white meat is so high in the United States, the breast abnormality has affected profitability at the processor level, according to research by scientists in Texas and Arkansas. Wooden breast fillets have been shown to have a lower water binding capacity as measured by marinade uptake, retention, cook loss and overall yield.

Furthermore, these breast meat abnormalities have shown a reduction of the amount of functional proteins, which can cause a reduction in water holding capacity.

To read more about the impact on processors and the possible causes of this new defect, click here.

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