Most poultry processing plants dedicate trained personnel to evaluate deboned breast meat for woody breast; however, this method is labor-intensive, and human error can play a factor.
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As the demand for poultry products continues to grow year over year, so does the need for effective and efficient detection methods to identify and mitigate woody breast, a myopathy that impacts the rigidity, texture, color and mouth feel of broiler breast meat, in poultry processing.
