PoultryUSA - October 2017 - 35
The economic impact of woody
breast and white striping in chicken
breast meat in the U.S. is considerable, York estimates, and could cost
the broiler industry more than $200
million per year due to decreased
yield (trimming, drip loss, cook loss,
etc.) or more if product is discarded.
That's not including the indirect
costs of the negative impacts on
customer acceptance and consumer
satisfaction due to the hardening and
striping of the breast meat.
With U.S. broiler production at
53 billion pounds (live weight) of
chicken per year and 23 percent
breast meat yield, she calculates
the number of pounds of chicken
breast meat at risk for the myopathies is 12 billion pounds annually. While the actual percentage
of product affected by the woody
breast/white striping condition
is undetermined, the impacts are
experienced by both the broiler
industry and its customers.
"While a customer perception
nightmare, woody breast is still a
wholesome product," York said.
However, woody breast meat is
being diverted in some cases to
less-than-premium uses, including
as an ingredient in pet food.
Poultry further processors are
seeking answers not only to the
hardened texture but the meat's
decreased water-holding capacity.
In other cases, food processors
are complaining that the hardened
chicken breasts dull their cutting
"The reality is that the impact
is being felt across the broiler
October 2017 ❙ www.WATTAgNet.com
for your chicks.