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.
Anand Mohan is a Correspondent at various esteemed publications including The Indian Express and Jansatta. He has been covering Delhi's courts, police, and labor issues for over four years, with a focus on crime and justice, the judicial system, and health and wellness topics, particularly related to animal rights and consumer health. Anand's work has been featured in multiple outlets, including the Royal Society of Chemistry and Nature Portfolio.
