The poultry industry has a fowl problem: an emerging phenomenon called "woody breast."
While it's not harmful to humans, the condition causes chicken breasts to be tougher because of hard or woody fibers that lace the meat. As much as 10 percent of boneless and skinless breast meat may show signs of woody breast, according to The Wall Street Journal.
Even though it's harmless to humans, diners aren't exactly pleased when they're served up a plate of woody chicken. In one study, a consumer panel described the affected meat as "tough," "chewy" and "doesn't feel right in the mouth." That's prompting the poultry industry to turn its resources to figuring out what's going on with its chickens.
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