ADDRESSING CRITICAL POULTRY INDUSTRY CHALLENGE THROUGH CREATING VALUE FOR CHICKEN BREAST MEAT WITH MYOPATHIES (WOODY BREAST, WHITE STRIPING AND SPAGHETTI MEAT)

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: ACTIVE
• Funding Source: AFRI COMPETITIVE GRANT
• Reporting Frequency: Annual
• Accession No.: 1022752
• Grant No.: 2020-68008-31463
• Cumulative Award Amt.: $299,887.00
• Proposal No.: 2019-07067
• Project Start Date: Jun 15, 2020
• Project End Date: Jun 14, 2025
• Grant Year: 2020
• Program Code: [A1701]- Critical Agricultural Research and Extension: CARE

Recipient Organization
UNIVERSITY OF GEORGIA
200 D.W. BROOKS DR
ATHENS,GA 30602-5016

Performing Department
Poultry Science

Non Technical Summary
Increasing incidence of chicken breast defects - white striping (WS), woody breast (WB), and spaghetti meat (SM) have become a serious concern for the poultry industry and a significant economic loss. There is an immediate need to find alternate ways to use meat afflicted with chicken breast meat defects. The main goal of the project is to create and/or increase value for the breast meat with the myopathies through utilization in meat products intended for human consumption. The specific objectives of the proposed project are (i) improve the value of the chicken breast tissue with defects in restructured meat products, (ii) increase the value of the chicken breast meat with defects into bologna or hotdog type products, (iii) Develop new products such as protein powders and pet treats and (iv) conduct webinars and workshops to increase poultry processor awareness and knowledge. The research and outreach activities will assist the poultry meat industry increase the profitability and enhance long-term sustainability of the industry.

Animal Health Component

90%

Research Effort Categories

Basic

10%

Applied

90%

Developmental

(N/A)

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
308	3260	1060	100%

Knowledge Area
308 - Improved Animal Products (Before Harvest);

Subject Of Investigation
3260 - Poultry meat;

Field Of Science
1060 - Biology (whole systems);

Keywords

: breast meat myopathies

profitability

spaghetti

value creation

white striping

woody

Goals / Objectives
The long term goal of the proposal is to enhance the value of chicken breast meat affected with white striping, woody, and spaghetti conditions through incorporation into further processed products and to develop value added products from afflicted chicken meat to assist the industry in finding use for human consumption rather than for animal feed, which causes significant economic loss in value (approximately $5 billion/year) for the poultry industry.The specific objectives of the proposal are to:Improve the value of the chicken breast tissue with various myopathies through incorporation into restructured meat products - chicken nuggets and restructured sausages (chunk type)Evaluate the impact of various inclusion rates of breast meat with each type of myopathy into normal breast meat in chicken nuggets and restructured meat products (chunk type) and evaluate the functional properties of the meat and the textural quality of the meat productsDevelop models (response surface) to optimize the processing conditions (ingredient concentrations, salt and phosphate) that would result in product with acceptable sensory characteristics through sensory evaluationImprove the value of the chicken breast tissue with various myopathies through incorporation into emulsion type products (frankfurters or bologna)Evaluate the impact of various inclusion rates of breast meat with each type of myopathy into normal breast meat in emulsion type batter products (frankfurter/bologna) and evaluate the functional properties of the meat and the textural quality of the meat productsDevelop models (response surface) to optimize the processing conditions (ingredient concentrations, salt and phosphate) that would result in product with acceptable sensory characteristics through sensory evaluationDevelop alternate products (hydrolyzed protein and value added pet treats) with breast meat with myopathies for use as protein for human consumption or preparation of pet treatsDevelop hydrolyzed protein from breast meat with myopathies using various proteolytic enzymes and evaluate the microbiological safety of the process in preventing growth of microorganisms (foodborne pathogens)Develop processing methods to develop pet treats from whole muscle or restructured meat from breast meat with myopathiesDevelop, implement, and assess multiple outreach and training resources aimed at poultry further processors for incorporation of breast meat with myopathies (white striping, woody breast and spaghetti meat) into further processed poultry productsAssess the need for the outreach programs and the extent of educational capabilities of the processors to use these programs and develop tables and fact sheets explaining the use of the chicken breast meat with myopathies to poultry processorsDevelop a series of five webinars and a workshop (1.5 day) on utilization of breast meat with myopathies into a variety of further processed poultry and incorporation into other meat products and conduct the webinars and workshopsEvaluate the impact and effectiveness of these extension interventions on further processed poultry and meat processors

Project Methods
The specific objectives of the proposal and methods used are described below:Improve the value of the chicken breast tissue with various myopathies through incorporation into restructured meat products - chicken nuggets and restructured sausages (chunk type)Restructured sausages and chicken nuggets will be prepared with ingredients (NaCl and phosphate) using chicken breast meat with various myopathies (WS, WB and SM) at different inclusion rates (0 to 75%) with normal chicken breast meat. Chicken nuggets and restructured sausage will be prepared and used for evaluations. Traditional protocols will be followed for preparation and evaluation of the restructured sausages (with chicken meat chunks). Fresh nuggets will be prepared with various inclusion rates (0, 25, 50 and 75%) of breast meat with each myopathy (white striping, woody breast and spaghetti meat).Evaluate the impact of various inclusion rates of breast meat with each type of myopathy into normal breast meat in restructured sausages and chicken nuggets and evaluate the functional properties of the meat and the textural quality of the meat productsFunctional properties (WHC, storage loss and cook loss), instrumental texture and objective color of the prepared chicken nuggets and fresh sausage (evaluations will be conducted on both fresh and cooked sausage) will be conducted using traditional methods.Develop models (response surface) to optimize the processing conditions (marinade ingredient concentrations, salt and phosphate) that would result in product with acceptable sensory characteristics through sensory evaluationResponse surface models for products with different inclusion rates (0 to 50%) of the breast meat with myopathies (WS, WB, SM) of different degree (moderate and severe) will be developed using these criteria and the optimal inclusion rate or a range of optimal inclusion rates will be identified for the poultry processing industry.Improve the value of the chicken breast tissue with various myopathies through incorporation into emulsion type products (frankfurters or bologna)Emulsion type meat products (frankfurter) will be prepared with various inclusion rates of each of the breast meat myopathies (WS, WB, SM) using standard ingredients (1.5% NaCl and 0.3% phosphate). Emulsions will be prepared and stuffed into cellulose casings. The product will be cooked following a standardized smokehouse schedule, cooled, peeled and used for evaluations.Evaluate the impact of various inclusion rates of breast meat with each type of myopathy into normal breast meat in emulsion type batter products (frankfurter/bologna) and evaluate the functional properties of the meat and the textural quality of the meat productsFunctional properties, instrumental texture and objective color of the prepared emulsion type sausages (frankfurters) will be conducted as described above for Obj 1.Develop models (response surface) to optimize the processing conditions (marinade ingredient concentrations, salt and phosphate) that would result in product with acceptable sensory characteristics through sensory evaluationResponse surface models for product quality with different inclusion rates (0 to 75%) of the breast meat with myopathies of different degree (moderate and severe) will be developed using these criteria and the optimal inclusion rate or a range of optimal inclusion rates will be identified for the poultry processing industry.Develop alternate products with breast meat with myopathies for use as protein for human consumption or preparation of pet treatsDevelop hydrolyzed protein from breast meat with myopathies using various proteolytic enzymes and evaluate the microbiological safety of the process in preventing growth of microorganisms (foodborne pathogens)The chicken meat with different myopathies (WS, WB and SM) will be used to prepare the hydrolysates using enzymatic digestion of the poultry proteins. Sensory analysis will be conducted on the product for bitterness and other undesirable sensory attributes as the enzymes may result in peptides with various flavor and taste profiles during the progression of the hydrolysis.Develop processing methods to prepare pet treats from whole muscle or restructured meat from breast meat with myopathiesWhole muscle and restructured products similar to restructured beef jerky will be prepared following traditional methods. For whole muscle product, the breast fillets will be sliced longitudinally into strips (various orientations will be evaluated and optimized), heated to ≥73.8°C using steam cook (100% humidity) to destroy foodborne pathogens and subsequently dried. Instrumental textural parameters for the finished product will be evaluated as described.Develop, implement, and assess multiple outreach and training resources aimed at poultry further processors for incorporation of breast meat with myopathies (white striping, woody breast and spaghetti meat) into further processed poultry productsAssess the need for the outreach programs and the extent of educational capabilities of the processors to use these programs and develop tables and fact sheets explaining the use of the chicken breast meat with myopathies to poultry processorsA needs assessment tool to evaluate educational capabilities of the processors to use educational materials to improve the ease of use for lay audience, such as tables, charts and fact sheets will be developed. Further, training materials to illustrate proper interpretation of the research will be developed. These materials will be available in a printed format and on the internet through UGA Poultry Science website.Develop a series of five webinars and a workshop (1.5 day) on utilization of breast meat with myopathies into a variety of further processed poultry and incorporation into other meat products and conduct the webinars and workshopsWebinar tools (e.g., Elluminate, Adobe Connect, Live Meeting) have become ubiquitous in industry, as they enrich the interactivity in online learning environments. Webinars have gained popularity in the last few years in delivering educational programs to specific clientele in food safety, and have several advantages, such as lower cost (than traveling), greater time flexibility/asynchronicity, and ease of developing targeted programming.Evaluate the impact and effectiveness of the extension interventions on further processed poultry and meat processorsThe overall evaluation strategy will be based on the assumption that evaluation can go beyond accountability issues and can aid program management and improve project outcomes. Early stage evaluation efforts will focus on monitoring and formative evaluation. An implementation plan will be developed, and program records and participant observation will be used to assess whether key activities are implemented as intended. During year 3, the emphasis will shift to output/outcome evaluation. More structured and quantitative methods (e.g., questionnaires; bibliometric analyses) will assess the extent to which the outcomes specified in our logic model have been produced. In the latter stages of the project, the emphasis will shift to impact evaluation. For example, we will assess whether participants in our training programs incorporated broiler breast meat with myopathies in their existing products or developed new poultry products with the breast meat with myopathies.

Progress 06/15/23 to 06/14/24

Outputs
Target Audience:The target audience for this project are the meat processors, meat Extension specialists at various land grant institutions, and graduate students involved in meat processing. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Several graduate students, post-doctoral fellows and faculty from other areas of research were provided opportunity to participate in the research and for professional development. Graduate students that were invovled in research with this projects have graduated and in workforce in the meat processing industry as well as progressed to terminal degrees (Ph.D.) programs. How have the results been disseminated to communities of interest?The results from the research have been presented at several meat processing and meat safety research conferences and to extension audience. What do you plan to do during the next reporting period to accomplish the goals?Manuscripts from research are being submitted for publication. In the next reporting period, we will accomplish the Objective 4,in developing, implementing, and assessing multiple outreach and training resources aimed at poultry further processors for incorporation of breast meat with myopathies (white striping, woody breast and spaghetti meat) into further processed poultry products

Impacts
What was accomplished under these goals? The long term goal of the project, enhancing the value of chicken breast meataffected with white striping, woody, and spaghetti conditions through incorporation into further processed products and to develop value added products from afflicted chicken meat to assist the industry was accomplished. Research on Objective 1,improve the value of the chicken breast tissue with various myopathies through incorporation into restructured meat products - chicken nuggets and restructured sausages (chunk type) has been conducted.The objective was to determine if citrus fiber improved yield and textural properties of wooden breast (WB) chicken nuggets. Wooden breast causes substantial revenue loss due to excessive adipose and connective tissue deposition leading to hardness and diminished water-holding capacity. Incorporating WB in comminuted products could elicit value addition, but may diminish quality. Citrus fiber has improved texture and yield of normal comminuted chicken, but the effects of inclusion with WB has not been reported. Across 3 replications, normal and severe WB fillets (450 kg) were selected from a commercial facility. Breasts were coarse (1.27-cm) ground and portioned into six 11.34-kg batches resulting in two batches for 0% WB (WB0), 50% WB (WB50), and 100% WB (WB100). One of each WB combination had 1% replaced with citrus fiber resulting in three treatment batches with (FIB) and without fiber (NF). A 2.5% blend containing 0.75% NaCl, 0.65% sucrose, and spices was added with 10% water and finely (0.48-cm) ground. Batters were extruded through a three-slot die (0.95 × 3.17-cm) and cut into 5-cm long nuggets. Five sets of three nuggets from each treatment·replication-1were randomly selected, vacuum packaged, and frozen for further analyses. Data were analyzed as a Randomized Complete Block Design with 2 × 3 factorial arrangement. There tended to be a WB×FIB interaction for cook loss (P= 0.06) where losses increased with WB inclusion but not to the same magnitude when fiber was included. Fiber lessoned shear energy differences between WB0, WB50, and WB100 nuggets (P< 0.01), and required less force than NF (P< 0.01). Texture analysis had WB×FIB interactions (P≤ 0.01) where NF-WB0 were harder and chewier than NF-WB100 nuggets (P< 0.01) but FIB were not different regardless of WB content (P> 0.18). Sensory analysis revealed FIB nuggets were softer, less chewy, and less springy (P< 0.01) than NF, without affecting flavor (P> 0.23). Fiber inclusion in nuggets formulated with wooden breast meat improved cooking yield and mitigated textural differences without affecting flavor attributes. Chicken breast tissue with vairous myopathies were included in production of emulsion type products such as frankfurters.Spaghetti meat (SM) is a myopathy of concern for the poultry industry due the loss in revenue. The overall objective was to determine the effect of using SM to fabricate frankfurters on their physicochemical characteristics. The breast fillets were portioned in SM-head, SM-tail, SM-whole muscle, and normal whole muscle to set the treatments. The treatments were tested for proximate composition, pH, color, texture profile analysis, nuclear magnetic resonance, and cook yield. Frankfurters made with SM did not differ in color, texture profile analysis, fat, or protein concentration (P>0.05) compared to those made with normal broiler meat. Frankfurters prepared from the SM-head had lower cook yield (92.63 %;P<0.05), while the SM-whole and normal had the greater total yield (94.61 % and 94.17 %,P>0.05, respectively). SM-head showed a higher nuclear magnetic resonance peak 1 for emulsion (0.61 %;P=0.03). The addition of citrus fiber affected the frankfurter texture, pH, and fat and protein concentration (P<0.05). Citrus fiber treatments did not affect water holding capacity of the frankfurters. Spaghetti meat can be used to fabricate batter-type products such as all-chicken frankfurters without impairing the quality of the product to improve value. Additional manuscripts addressing the objective 2 are being prepared for submission. Research to address Objective 3 has been conducted.The objective of this study was to characterize the properties of meat protein hydrolysates derived from wooden breast (WB) and normal (N) chicken breast meat. The N chicken breast fillets without any muscle myopathies and severe WB fillets were obtained from a commercial plant. Five grams of ground N or WB meat (12 replicates) were incubated for 3 hours with the pepsin solution (1%, pH 3), followed by 9 hours with the trypsin solution (1%, pH 8). After digestion, the supernatant was collected and freeze-dried to produce chicken meat hydrolysate in powder form. The powder yield per meat and powder yield per liquid of N was significantly higher than WB (P< 0.05). A total of 5049 metabolites were identified, and 2224 differential metabolites were identified when WB hydrolysate compared to N hydrolysate. The PCA plot and hierarchical clustering tree showed that distinct separation between WB and N hydrolysates. A total of 61 and 77 differentially expressed metabolites identified as beneficial for human consumption were upregulated and downregulated, respectively between WB and N hydrolysates. The WB hydrolysate had significantly greater antioxidant capacity compared to the N hydrolysate. The taurine and GSH content of WB were significantly higher than those of N hydrolysate). The protein content was over 90% in WB and N hydrolysates. The leucin, histidine, arginine, valine, and methionine decreased and hydroxyproline, tyrosine, and glycine increased in WB hydrolysate compared to N hydrolysate (P< 0.05). These results suggest that chicken breast meat hydrolysates can be valuable as protein supplements in animal nutrition, with the WB hydrolysate offering potential advantages for applications requiring enhanced antioxidant properties and collagen content. Objective 4 is being conducted and workshops and training resources are being developed for dissemination.

Publications

• Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Nawaj, MJ., H. Thippareddi, B.Bowker, H.Zhuang, D.Chatterjee, and AM Stelzleni. 2024. Effect of citrus fiber on texture and water holding capacity of wooden breast chicken nuggets. Receiprocal Meats Conference. Oklahoma City, OK

Progress 06/15/22 to 06/14/23

Outputs
Target Audience:The target audiences were the meat processors and the graduate students and the post-doctoral fellows who assisted with the research and outreach efforts. The graduate students and the post-doctoral fellows were able to learn the different breast myopathies, different severities of each myopathy, potential uses of the chicken breast meat with those myopathies and the impact of use of the chicken meat with myopathies on different products prepared. The products prepared included injected and marinaded chicken breast meat, chicken nuggets, restructured and formed sausages such as hot dogs. These experiences were gained through collecting the meat at meat processing facilities and evaluating chicken breast meat with different myopathies and associated severities, classification and conducting the research in processed meat production using the chicken breast meat with different myopathies. Changes/Problems:The COVID has affected the pace of the research and conduct of the research due to lack of ability to recruit graduate students. We are currently working on objective 3 and 4 and should be able to accomplish them next year. What opportunities for training and professional development has the project provided?The graduate students (4) were trained on meat processing, preparation of a variety of futher processed meat products such as chicken nuggets, injected and marinaded chicken breast meat, emulsion type sausages such as frankfurters and bologna, etc. Post-doctoral fellows had the opportunity to learn and lead the research projects and mentor the graduate students. How have the results been disseminated to communities of interest?The research has been presented as posters as well as oral presentation at several meat processing organization Annual scientific meetings, Reciporcal Meats Conference, International Congress of Meat Science and Technology, etc. Manuscripts are at different stages of preparation and submission. What do you plan to do during the next reporting period to accomplish the goals?Currently working on Objective 3, to develop alternate products (hydrolyzed protein and value added pet treats) with breast meat with myopathies for use as protein for human consumption or preparation of pet treats. We plan to organize workshop and develop several outreach and training resourcesaimed at poultry further processors for incorporation of breast meat with myopathies (white striping, woody breast and spaghetti meat) into further processed poultry products in the next year.

Impacts
What was accomplished under these goals? Obejctive1 (Improve the value of the chicken breast tissue with various myopathies through incorporation into restructured meat products - chicken nuggets and restructured sausages [chunk type)]and Objective 2 (Improve the value of the chicken breast tissue with various myopathies through incorporation into emulsion type products [frankfurters or bologna]) were accomplished. Manuscripts are in different stages of preparation and submission.

Publications

• Type: Theses/Dissertations Status: Published Year Published: 2021 Citation: McDonald, J.J., 2023. Spaghetti Meat's impact on texture and quality parameters when incorporated into ground chicken patties (MS Theis, University of Georgia).
• Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Williams. J., M.J. Nawaz, H. Thippareddi, S. Brannen, S.A. DeVane, and A.M. Stelzleni. 2023. Evaluating stacked processing to improve wooden breast functionality and tenderness. Reciprocal Meats Conference. Meat and Muscle Biology 7(2), 1-124. doi: https://doi.org/10.22175/mmb.15450
• Type: Theses/Dissertations Status: Published Year Published: 2022 Citation: Belem, T.S. 2022. Physicochemical characteristics of chicken frankfurters fabricated using spaghetti meat (MS Thesis, University of Georgia).
• Type: Theses/Dissertations Status: Published Year Published: 2024 Citation: Williams, J. 2024. The effects of multiple further processing techniques on objective textural characteristics of woody breast fillets (MS Thesis, University of Georgia).
• Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Nawaz, M.J., B.C. Bowker, J. J., McDonald, H. Thippareddi and A.M. Stelzleni. 2023. Effects of citrus fiber on texture properties of chicken nugget batter made with wooden breast. ICoMST. Padova, Italy, August 2023.

Progress 06/15/21 to 06/14/22

Outputs
Target Audience:The target audience for the efforts were poultry meat processors, poultry value added meat producers and the meat and poultry industry. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Post-doctoral resarch associates, graduate students and undergraduate students were involved in the research project design, and execution and learned about experimental design, meat product formulation, preparation of poultry meat products containing chicken breast meat with myopathies (woody and spaghetti meat) and evaluation of functional properties and textural quality of the meat products. How have the results been disseminated to communities of interest?Four manuscripts are under various stages of preparation and submission process and published this year. The abstracts were submitted for Reciprocal Meats Conference in 2022 and Poultry Science Association in 2022. What do you plan to do during the next reporting period to accomplish the goals?We plan to accomplish thefollowing objectives in the next reporting period: Objective 3. Develop alternate products (hydrolyzed protein and value-added pet treats) with breast meat with myopathies for use as protein for human consumption or preparation of pet treats Develop hydrolyzed protein from breast meat with myopathies using various proteolytic enzymes and evaluate the microbiological safety of the process in preventing growth of microorganisms (foodborne pathogens) Develop processing methods to develop pet treats from whole muscle or restructured meat from breast meat with myopathies Objective 4.Develop, implement, and assess multiple outreach and training resources aimed at poultry further processors for incorporation of breast meat with myopathies (white striping, woody breast and spaghetti meat) into further processed poultry products Develop and conduct webinarson utilization of breast meat with myopathies into a variety of further processed poultry and incorporation into other meat products.

Impacts
What was accomplished under these goals? The specific objectives addressed during the year include: 1.1. Inclusion of spaghetti meat at various inclusion rates was formulated into chicken nuggets and functional properties of the meat and textural quality of the eat products was evaluated. 2.1a. Impact of various inclusion rates of chicken breast meat with woody breast were formulated into frankfurters (emulsion type batter product) and the functional propertites of the meat and the textural quality of the frankfurters was evaluated. 2.1b. Impact of various inclusion rates of spaghetti meat (chicken breast myopathy) was formulated into frankfurters (emulsion type batter product) and the functional properties of the meat and the textural quality of the frankfurtes was evaluated.

Publications

• Type: Theses/Dissertations Status: Published Year Published: 2022 Citation: Physicochemical characteristics of chicken frankfurters fabricated using spaghetti meat

Progress 06/15/20 to 06/14/21

Outputs
Target Audience:Poultry processors and meat processors who produce poultry meat and poutlry meat products. Changes/Problems:None. What opportunities for training and professional development has the project provided?The project has provided trainign for the graduate student on preparation of chicken sausages and formulation with different breast meat with myopathies whilemaintainingthe quality of the sausages. Completion of objectives 1 and 2 will allow the project team to develop professional development and training for the poutlry and meat processors on use of the chicken breast meat with myopathies. How have the results been disseminated to communities of interest?The results have been published in a peer-reviewed journal (Poultry Science). Further research to be conducted during the current year will allow us to disseminate the research and opportunities to other communities of interest through popular journals and conducting webinars. What do you plan to do during the next reporting period to accomplish the goals?We plan to finish Objective 1 and 2 during the next reporting period. This will allow us to develop and conduct outreach programs as outlined in Objective 4.

Impacts
What was accomplished under these goals? The long term goal of the research was to enhance the value of chicken breast meat affected with myopathies through incorporation into further processed products and develop value added products from afflicted chicken meat to assist the industry. In our research focused on utilization of woody breast meat forincorporation into fresh chicken sausages, we determined that incorporationof woody breast meat into fresh chicken sausages at rates of 25 and 50% resulted in similar textural characteristics (hardness, cohesiveness and springiness) as those sausages formulated from normal breast meat. This research has shown that the woody breast meat can be incorporated into fresh chicken sausage with minimal impact on sausage textural profiles and can enhance the value of the woody breast meat. This research has accomplished a part of objective 1.1. Incorporation of other typese of breast meat with myopathies (spaghetti meat) is being evaluated, along with its use in other formulated products such as chicken nuggets.

Publications

• Type: Journal Articles Status: Published Year Published: 2021 Citation: Rigdon, M., Stelzleni, A.M., McKee, R.W., Pringle, T.D., Bowker, B., Zhuang, H. and Thippareddi, H., 2021. Texture and quality of chicken sausage formulated with woody breast meat. Poult. Sci. 100: 100915.
• Type: Journal Articles Status: Published Year Published: 2021 Citation: Zhang, J., Zhuang, H., Bowker, B., Stelzleni, A.M., Yang, Y., Pang, B., Gao, Y. and Thippareddi, H. 2021. Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy. Poult. Sci. 100: 101123.