Is different always better? Whole-muscle products are employing new cuts, which introduce consumers to unique flavors and textures; however, consumers may view these new products as being unsafe, instead of just different.
In recent years, consumers may have noticed chicken breasts that appear tougher and more texturized. This condition is known as white striping or woody breast and is caused from increased collagen and degeneration of fibers. In the race to grow larger birds faster (the average bird is slaughtered at 6.24 pounds at 47 days old today), a side effect has occurred: white striping or a muscle disorder characterized by its white striations that causes more fat, less water retention and decreased protein in chicken breasts.