As chickens raised for meat get bigger and grow faster, the birds are seeing a growing number of muscle conditions that affect the quality and taste of breast meat. Illustration: Heather Seidel for The Wall Street Journal.
The average weight of broiler chickens has doubled in the last 60 years while the time it takes for a chicken to mature has been cut in half.
As the size of chickens increased, the meat has developed fibrous muscle.
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