PoultryUSA - October 2017 - 35

WATTPoultryUSA

❙ 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
equipment.
"The reality is that the impact
is being felt across the broiler
October 2017 ❙ www.WATTAgNet.com

We're hatching
something big
for your chicks.


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Table of Contents for the Digital Edition of PoultryUSA - October 2017

PoultryUSA - October 2017
Contents
A new beginning for the editor
Poultry industry riding wave of optimism
Whole genome sequencing essential tool for food safety
Poultry processor sees success renovating hiring process
Chicken producers must speak fearlessly on issues
Broiler welfare: Foodservice sector fi rst to make pledges
100th YEAR SERIES: A glimpse into the future of modern poultry production
Reducing woody breast: latest broiler nutritional research
Market Place
Ad Index
PoultryUSA - October 2017 - PoultryUSA - October 2017
PoultryUSA - October 2017 - Cover2
PoultryUSA - October 2017 - Contents
PoultryUSA - October 2017 - Whole genome sequencing essential tool for food safety
PoultryUSA - October 2017 - 3
PoultryUSA - October 2017 - 4
PoultryUSA - October 2017 - 5
PoultryUSA - October 2017 - 6
PoultryUSA - October 2017 - 7
PoultryUSA - October 2017 - 8
PoultryUSA - October 2017 - 9
PoultryUSA - October 2017 - 10
PoultryUSA - October 2017 - 11
PoultryUSA - October 2017 - 12
PoultryUSA - October 2017 - 13
PoultryUSA - October 2017 - Poultry processor sees success renovating hiring process
PoultryUSA - October 2017 - 15
PoultryUSA - October 2017 - 16
PoultryUSA - October 2017 - 17
PoultryUSA - October 2017 - Chicken producers must speak fearlessly on issues
PoultryUSA - October 2017 - 19
PoultryUSA - October 2017 - 20
PoultryUSA - October 2017 - 21
PoultryUSA - October 2017 - 22
PoultryUSA - October 2017 - Broiler welfare: Foodservice sector fi rst to make pledges
PoultryUSA - October 2017 - 24
PoultryUSA - October 2017 - 25
PoultryUSA - October 2017 - 26
PoultryUSA - October 2017 - 27
PoultryUSA - October 2017 - 28
PoultryUSA - October 2017 - 29
PoultryUSA - October 2017 - 100th YEAR SERIES: A glimpse into the future of modern poultry production
PoultryUSA - October 2017 - 31
PoultryUSA - October 2017 - 32
PoultryUSA - October 2017 - 33
PoultryUSA - October 2017 - Reducing woody breast: latest broiler nutritional research
PoultryUSA - October 2017 - 35
PoultryUSA - October 2017 - 36
PoultryUSA - October 2017 - 37
PoultryUSA - October 2017 - 38
PoultryUSA - October 2017 - 39
PoultryUSA - October 2017 - Market Place
PoultryUSA - October 2017 - Ad Index
PoultryUSA - October 2017 - Cover4
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