White streaks in chicken breast: what are they and why are they of concern?

What is white striping and why does it occur?

White striping is a muscle myopathy characterized by the replacement of muscle fibers with adipose and connective tissue. This phenomenon is closely related to modern intensive farming methods, where chickens are selected for rapid growth and increased muscle mass. In these settings, chickens reach slaughter weight in a very short time, often between 42 and 45 days, compared with 56 to 80 days for slower-growing chickens. This accelerated growth can lead to insufficient vascular system development relative to muscle mass, causing hypoxia and subsequent degeneration of muscle tissue.

Source: the food fact

What is involved in the presence of white streaks on chicken meat?

The presence of white streaks in chicken breast has several implications that affect the nutritional quality, organoleptic characteristics, and, to a lesser extent, the food safety of the product.

Altered composition

• Meat affected by white striping has a significant increase in fat content. As reported on my-personalatrainer.co.uk , there are several studies that have found increases of up to 224% compared to unsliced meat, going from a fat content of 0.8% to about 2.6%. This increase results in a higher caloric density and a reduction in the protein content of the meat.

Organoleptic Changes

• As reported in El País, the increase in intramuscular fat due to white striping negatively affects meat quality. This excess fat compromises the structure of the muscle fibers, making the chicken breast less compact and more fibrous. As a result, during cooking, the meat tends to lose more liquid, resulting in less juicy and harder to the bite. In addition, the flavor may be altered, with a more fatty and less delicate perception compared to high-quality chicken meat.

Food Safety

• Although white striping does not pose a direct risk to human health, consumption of meat with a higher lipid content could have implications for those on low-fat diets, such as people with hypercholesterolemia, cardiovascular disease, or metabolic problems. Increasing the percentage of intramuscular fat alters the nutritional profile of chicken, reducing the amount of lean protein available and increasing overall caloric intake. In addition, some studies suggest that the quality of fat present in meat affected by white striping may be less nutritionally favorable, potentially impacting long-term health if consumed regularly.

White striping and animal welfare

Beniamino Cenci, full professor of Food Inspection at the University of Perugia, points out in an interview with Il Fatto Alimentare that in addition to affecting meat quality, the phenomenon of white striping raises serious concerns for animal welfare. Indeed, the accelerated and unnatural growth of chickens can cause muscle problems, motor difficulties and other diseases, signaling a possible state of suffering in the animals.

In summary

In conclusion, although white streaks in chicken do not pose an immediate health risk, they indicate inferior meat quality and raise important ethical questions about intensive farming practices. Adopting conscious consumer behavior and making informed choices can promote the adoption of more sustainable and animal welfare-friendly farming practices.

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