People at the processing plants are getting better at identifying the condition and handling it before it gets to restaurants or consumers who would report it having been disappointed with the quality of their purchase. The affected meat tastes woody and stringy, some experts describe the texture as being “gummy”.
The heavier the bird, and the larger the quantity of meat on it, the more likely it is to develop woody breast. While the condition can be found in leg meat, it typically affects breast meat, with enough impact to disrupt the supply chain. In the laboratory, the condition can be detected in chicks as young as a week old.
ETIOLOGY AND MICROSCOPIC CHANGES IN THE MEAT
It was noted that only ten percent of breast meat has woody breast, but it can be detected by looking for pale meat with bulging areas. White stripes on the meat are also indicative of texture and taste defects in the meat. Also, chickens weighing more than nine pounds seem to be more likely to have woody breast syndrome Intensive breeding in broilers to strengthen the genetic markers for large breast meat, and this is thought to be a factor in the development of woody breast in recent years. The reported changes are: oxidation of proteins in muscles, muscle fibre degeneration (Myopathy) and an increased deposition of connective tissue and fat microscopically. In addition, it has been noted that birds with woody breast have a decreased water-holding capacity, and are slightly larger on the growth curve than other birds. Heavier birds at one week old were more likely to have a
predisposition to develop the condition.
VARIOUS IDENTIFYING METHODS TO DETECT WOODY MEAT
The US has brought Certified Quality Reader (CQR), is a first ever, non-invasive, handheld device that instantaneously detects and measures woody breast in broiler fillets based on electrical impedance analysis (BIA) to detect woody breast a muscle myopathy. Also at large processing plants it might be possible to X-ray the meat or use electrical impedance measurement and different applications of imaging technology.
TENDERO, an amino acid optimizer keeps the muscles tender and free from
unpleasant textural changes like woody breast, white stripping and spaghetti meat.
Its phytoconstituents: Piperines, Flavonoids and Polyphenols, boosts protein synthesis at higher extent, lessens the percentage of myopathy and reduces
excessive fat deposition by increasing its metabolism in the myofibrils. It
improves marination results by enhancing infusion of flavoring compounds into the chicken.
TENDERO is a specifically design natural supplement to improve sensory
characteristics is leading in the broiler industry for its benefits like improved weight gain, higher nutritive value, improved textural and processing features.
Broiler finisher feeds: 1.5-2 kg per MT of feed