New scientific studies show that more and more of today’s chickens have muscle tissue disorders, caused by fast-growth genetics and factory farm living conditions. The two most frequently seen disorders are known as “woody breast” and “white striping,” and these conditions seriously impact the quality of meat: we’re talking more fat, less protein, and a tough, gummy texture that can be difficult to chew.
The muscle disorders in chickens are similar to Muscular Dystrophy in humans, which means that affected chickens experience chronic pain and suffering for most of their lives.