Using the Meullenet-Owens Razor Shear Blade to measure Woody Breast In recent years, the increasing incidence rates of WB condition in the poultry industry have caused important economic losses, in millions of dollars, during primary and further processing operations as consumer acceptance is negatively affected by this condition.
The histology and muscle composition differences in WB result in meat quality defects which lead to impaired functional properties such as a poor water holding capacity (WHC) and lower acceptance scores in sensory attributes.
WB is characterized by an abnormal hardness typically detected using subjective palpation and visual evaluations of ridge like bulge on the caudal region. Woody breast (WB) is an emerging and challenging myopathy of broiler Pectoralis major muscle in the global poultry industry. This research topic has been highlighted in the document Avian Muscle Development and Growth Mechanisms: Association with Muscle Myopathies and Meat Quality which focuses on muscle development and growth mechanisms, and how changes in the structure and biology of muscle are associated with avian muscle myopathies and meat quality. Despite selection practices substantially increasing growth rate, feed conversion, and muscle weight, an increase number of muscling myopathies affecting meat quality have arisen.
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