Classification of wooden breast myopathy in chicken pectoralis major by a standardised method and association with conventional quality assessments

Summary Wooden breast ( WB ) abnormalities of broilers compromise the quality of fresh and processed meat. Yet, no standardised classification method for evaluating WB currently exists. We here provide a novel classification method to determine the severity of WB by palpation. Data were evaluated by one‐way anova . The classification method proved robust and reliable to classify broiler filets into three distinct categories (no, moderate and...