0AA5 White Striping in Broiler Breast Meat | UGA Cooperative Extension

White striations in broiler breast meat tend to reduce customer confidence, because severe white striping means that the cooked meat will be tougher than meat with low white striping. There is also higher fat content in meat with severe white striping. Consumers will not buy broiler breast meat with high fat and moderate to severe white striping, because it is inferior in quality and nutritional value. This can cost the poultry industry significantly. research has shown that this undesirable trait is particularly prevalent in broilers that have grown to a high body weight over a short period of time. Further research is needed to develop growing and feeding regimens to produce a heavier bird without changes in muscle quality, such as white striping.


Status and Revision History
Published on Mar 30, 2017

Faculty
Anand Mohan Assistant Professor, Food Science & Technology
Have a question? Contact your local UGA Extension office to find out how our team of county agents can assist you.
Set County Preference
0