White striping and woody breast myopathies

The severity of myopathies adversely affects consumer acceptance of raw cut up parts and/or quality of further processed poultry meat products. Photo: Fred Libochant

Myopathies have been gaining the attention of poultry meat producers globally since 2009. The two main myopathies are white striping and woody breast. Poultry meat is highly preferred mainly due to its health benefits, convenience in cooking, and reasonable cost. In the US the per capita consumption of poultry meat in 2015 more than doubled compared to that of 1965. The increase in consumer demand has put pressure on producers to increase production while reducing the cost and time of productio