White Striping in Broiler Breast Meat
B 1472 This is a bulletin. Learn more by clicking the publication number.
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.
Published by University of Georgia Cooperative Extension. For more information or guidance, contact your local Extension office.
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Status and Revision History
- Published on March 3, 2025
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