By Katie Keiger
Poultry Times staff
kkeiger@poultrytimes.com
GAINESVILLE, Ga. — Woody breast syndrome has been proven in a recent study not to be a food safety risk, other than to the taste buds of consumers. Still, the problem is worth researchers looking into before more severely harms the poultry industry.
The defect is isolated to the chicken breast meat and, like the name suggests, causes the meat to taste woody and stringy, some experts describe the texture as being "gummy". The reason for the condition is not completely known, but scientists do have some clues.
The American. . .
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