Current situation on chicken meat quality defects

Chicken meat quality defects are mainly detected on breast muscles. They are frequently associated with heavy chicken strains selected for high growth rate and breast meat yield and often used for cutting and further processing. These defects show similarities with changes observed in certain myopathies. The following conditions will be described: the white striping that corresponds to the inclusion of lipid deposition between the muscle fibres; the wooden breast that affects more or less wide zones of fillets becoming very hard, pale and sometimes covered with a clear and viscous liquid; the “spaghetti fillets” whose muscle fibres are completely deconstructed and break up; the “Oregon disease” that occurs on Pectoralis minor muscle and results in a greenish colour. The aim of this review was to present the current knowledge on the origin of these defects and the strategies to limit them.