woody breast

English

Noun

woody breast (uncountable)

A condition of farmed chickens causing their breast meat to become tough and chewy.
- 2016 April 14, Tijare VV, “Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies”, in Poultry Science:
  Results suggest that severe degrees of white striping and woody breast, individually or in combination, negatively impact meat quality, especially water holding capacity attributes such as marinade uptake and cook loss.
- 2016 November 1, VA Kuttappan, “White striping and woody breast myopathies in the modern poultry industry: a review”, in Poultry Science, volume 95, number 11, page 2724:
  White Striping (WS) is a condition characterized by the occurrence of white striations parallel to muscle fibers on breast, thigh, and tender muscles of broilers, while Woody Breast (WB) imparts tougher consistency to raw breast fillets.
- 2017, Massimiliano Petracci, ‎Cecile Berri, Poultry Quality Evaluation: Quality Attributes and Consumer Values:
  The MORS and BMORS methods have evolved at a time when the poultry industry is faced with complex meat texture due to woody breast myopathies.

单词	woody breast
释义	woody breast English Noun woody breast (uncountable) A condition of farmed chickens causing their breast meat to become tough and chewy. 2016 April 14, Tijare VV, “Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies”, in Poultry Science: Results suggest that severe degrees of white striping and woody breast, individually or in combination, negatively impact meat quality, especially water holding capacity attributes such as marinade uptake and cook loss. 2016 November 1, VA Kuttappan, “White striping and woody breast myopathies in the modern poultry industry: a review”, in Poultry Science, volume 95, number 11, page 2724: White Striping (WS) is a condition characterized by the occurrence of white striations parallel to muscle fibers on breast, thigh, and tender muscles of broilers, while Woody Breast (WB) imparts tougher consistency to raw breast fillets. 2017, Massimiliano Petracci, ‎Cecile Berri, Poultry Quality Evaluation: Quality Attributes and Consumer Values: The MORS and BMORS methods have evolved at a time when the poultry industry is faced with complex meat texture due to woody breast myopathies.
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