Fast-growth chickens produce new industry woe ‘spaghetti meat’ – slashdot gas definition chemistry

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An anonymous reader shares a report: Chicken companies spent decades breeding birds to grow rapidly and develop large breast muscles. Now the industry is spending hundreds of millions of dollars to deal with the gas monkey bar and grill consequences ranging from squishy fillets known as spaghetti meat, because they pull apart easily, to leathery ones known as woody breast. [Editor’s note: the link may be paywalled; alternative source.] The abnormalities pose no food safety risk, researchers and industry officials say. They are suspected side effects of genetic selection that now allows meat companies to raise a 6.3-pound bird in 47 days, roughly twice as fast as 50 years ago, according to the National Chicken Council.

That efficiency drive has helped U.S. meat giants such as Tyson Foods, Pilgrim’s Pride, Perdue Farms and Sanderson Farms produce a record 42 billion pounds of chicken nuggets, tenders and other products in 2018. Now, it’s adding an estimated $200 million or more in annual industry expenses to identify and divert breast fillets that are too tough, too squishy or too striped with bands electricity 2pm of white tissue to sell in restaurants or grocery stores, according to researchers at the University of Arkansas.

That efficiency drive has helped U.S. meat giants such as Tyson Foods Inc., Pilgrim’s Pride Corp. , Perdue Farms Inc. and Sanderson Farms Inc. produce a record 42 billion pounds of chicken nuggets, tenders and other products in 2018. Now, it’s adding an estimated $200 million or more in annual hp gas online industry expenses to identify and divert breast fillets that are too tough, too squishy or too striped with bands of white tissue to sell in restaurants or grocery stores, according to researchers at the University of Arkansas.

Two poultry-breeding firms—Cobb-Vantress, owned by Tyson, and Aviagen Inc.—supply the bulk of breeding stock for the world’s chicken companies, industry officials said. Years of matching up genetic lines has boosted each bird’s yield of breast muscle, the white meat that sells for a roughly 13% premium to overall wholesale chicken meat prices, according to U.S. Agriculture Department data.

Researchers and breeders are still trying to pin down the exact cause of problems, a Tyson spokesman said. “While there are some factors linked to the occurrence—including bird weight, feed ingredients and the time of year the bird is grown—even a combination of these factors will not necessarily produce the same issues consistently,” he said.

Researchers also began observing white striping in commercially raised chickens around 2010, with woody breast appearing on the scene around 2013, Dr. Petracci said. Woody breast has been found in around 10% of samples, while white striping occurs in around 30% of chicken breasts sampled, he said. The severity nyc electricity consumption of the problems can vary widely and often doesn’t affect the entire breast, researchers said.

I first noticed what is now called woody breast z gas cd juarez about 7 years ago, but about 2 years ago it got some prevalent that I stopped eating chicken for a while. I eventually found a local farm producer that raises their chickens humanely and doesn’t use the super-growing varieties. The cost is not significantly more than factory farmed chicken, it’s better for the birds and the quality is night and day better. Plus, they butcher the birds to order – you can get backs and necks for stock for pennies and those birds were happily pecking away earlier that morning.

I listened to a podcast and did a little research on the subject and they’re really stumped. The problem is that it’s not unique to the fast-growing breeds – it occurs fairly regularly in the original stock too, so doing some cross-breeding to clear out the problem won’t work. They have some new gizmo gas exchange in the lungs takes place in the that can detect woody breast without contact (some difference in conductivity of sound?), which they’re looking to bring online while they search for the genetic, environmental or husbandry basis of the condition. Right now, they have the processors feel the meat and redirect anything that feels hinky to the chicken nugget stream. (Apparently, the meat itself is fine, and the textural differences are obliterated by grinding.)