Much of the dark meat from US broilers continues to be exported to other countries because
of local consumers' long-standing and strong preference for white breast meat. In this review …

The global poultry industry has been faced with emerging broiler breast meat quality issues
including conditions known as white stri** (WS, white striations parallel to muscle fibers) …

One of the consequences of intense genetic selection for growth of poultry is the recent
appearance of abnormalities in chicken breast muscles, such as white stri** …

White stri** is a condition in broiler chickens characterized grossly by the occurrence of
white striations, seen parallel to the direction of muscle fibers, on broiler breast fillets and …

White stri** refers to the occurrence of different degrees of white striations on broiler
breast fillets and thighs of larger broilers, yet little is known about its causes. Thus, the …

White stri** (WS) and woody breast (WB) are 2 poultry meat quality defects that affect the
acceptance of raw breast fillets as well as properties of cooked and further processed …

Broiler breast fillets are sometimes characterized grossly by white parallel striations in the
direction of the muscle fibers, and the condition is referred to as white stri**. Depending …

Recently, white striations parallel to muscle fibers direction have been observed on the
surface of chicken breast, which could be ascribed to intensive growth selection. The aim of …

The increased demand for poultry meat and the shift toward portioned and further processed
products has been accompanied by genetic improvement and progress in nutrition and …

A randomized complete block design within a factorial arrangement of treatments was used
to evaluate the effect of strain and sex on carcass characteristics, meat quality, and sensory …