Free Standard Shipping On Orders Over $159! | 400 + ⭐⭐⭐⭐⭐ Google Reviews | 100% Satisfaction Guarantee | Trust, Transparency & Quality - Delivered Right to Your Door!

White Striping Disease Hits 99% of U.S. Supermarket Chicken, Study Finds

written by

Mike Ferguson

posted on

September 20, 2021

[Bloomberg] Ten years ago, the poultry muscle disease known as white striping was almost nonexistent. Now, the fat-boosting ailment shows up in 99% of U.S. store-brand chickens, according to a Humane League study to be released Monday.The animal welfare nonprofit conducted an investigation in 29 states that found the affliction in virtually all grocery-store-brand chickens sampled. The illness is driven by the extreme conditions of factory farming, which turbocharges the raising process to a matter of weeks and puts undue physical stress on the animals, the Humane League said.

The disease’s name comes from its visible side effect: thin white stripes that appear on the meat’s surface. With the chickens unable to bear the weight of their own bodies, the disease causes the birds to replace some of their muscle tissue with fat.

As a result, chickens with white striping have a fat content that is 224% higher than those without the affliction. The illness also decreases the meat’s protein content by 9%. Affected meat doesn’t taste any different than normal chicken, however.

Of the 16 major supermarket chains surveyed, Walmart Inc.BJ’s Wholesale Club Holdings Inc., and Meijer Inc. were found to carry chicken products with the most severe levels of white striping. 

Chicken producers have wrangled with the adverse effects of fattening up their chickens before. In 2016, the birds were plagued with a "woody" texture. Since then, despite pledges to seek lower average weights, little has changed on the fattening front.

“Consumers just really don’t have a choice right now, which is frustrating,” said Michael Windsor, the corporate projects lead at the Humane League. “If you wanted to avoid white-striped chicken, they’re just not offering it.” 


white striping disease

More from the blog

Lunch Meat: A Guide to Choosing the Best Options

Lunch meat, also known as deli meat or cold cuts, is a convenient protein option for sandwiches, wraps, and snacks. It includes freshly sliced meats, cured and smoked varieties, and specialty cold cuts like salami and bologna. When choosing lunch meat, opt for grass-fed and pasture-raised options, avoid unnecessary additives, and select fresh over pre-packaged for better quality.

How to Cook Pasture-Raised Chicken for Maximum Flavor

Pasture-raised chicken offers superior flavor and texture due to its natural diet and free-range lifestyle. To enhance its taste, proper preparation is essential—brining, marinating, and resting the meat before cooking. The best cooking methods include roasting for a crispy, juicy result, slow cooking for tender meat, pan-searing for a crispy skin, and grilling for a smoky finish. Pairing it with fresh vegetables or flavorful sauces elevates the dish. By following these techniques, you can bring out the best in pasture-raised chicken.

Beef Belly vs Brisket: What's the Difference?

Beef belly and brisket are two flavorful cuts of beef, but they have key differences. Beef belly is rich in fat and marbling, making it incredibly tender and ideal for slow cooking, roasting, or smoking. It’s often compared to pork belly for its melt-in-your-mouth texture. Brisket, on the other hand, is leaner and firmer, best known for BBQ and smoking due to its deep, beefy flavor. If you love juicy, buttery meat, beef belly is the better choice, while brisket is perfect for those who enjoy a firmer texture with a smoky finish. Both cuts offer delicious possibilities, depending on your cooking method.