A study by the University of Arkansas and Texas A&M showed that white stripes in raw chicken have increased considerably in recent years.
These strands of fat appear because of the way chickens are raised in intensive farming.
With the demand for chicken meat rising infinitely, poultry farmers are forced to produce the birds on a mass scale. They do everything to make them grow bigger and quicker, resulting to fattier chickens.
Scientists found white striping in 96 percent of the 285 birds they tested. The white striping also have negative impact on the quality of the meat as it isn’t as tender and doesn’t absorb marinades as well.
But the chicken meat remains full of protein.
“Chicken – so long as it’s not breaded and deep-fried – is a great source of lean protein (that also happens to be rich in B-vitamins, iron and vitamin B12),” said Jaclyn London, R.D., Nutrition Director of Good Housekeeping Institute.
A spokesman for the National Chicken Council also said that the white striping only affects a small percentage of chicken meat and does not create any health or food safety concerns for people.