You Asked It!

Improving Chicken Meat Quality

Just a reminder! Always use a thermometer to check doneness of all poultry. Look for 165°F.

Have you had a piece of chicken breast meat that was tough and chewy? This is a disorder called wooden breast syndrome that occurs in broiler chickens. The pectoral muscles, or breast meat, becomes tough and chewy. This syndrome can cause an economic toll on poultry producers.

When you look at a piece of chicken breast meat, you cannot see the problem. But, once the meat is cooked, the defect is noticeable. Researchers at the University of Delaware have possibly discovered the reason and a solution to reduce the problem.

In broilers, if they abnormally metabolize fat in the pectoral muscles, the syndrome develops. Ideally, the broilers should be metabolizing glucose instead of lipids. Therefore, the broiler has a higher amount of free radicals that damage pectoral muscles. By testing their blood for the enzyme lipoprotein lipase, they can identify the problem early for better management.

This is step forward in solving a difficult issue for poultry producers. Learn more at

About Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.

Leave a Reply

Your email address will not be published. Required fields are marked *