Figure 1.

Illustration of chicken breast fillet showing white striation (WS), woody breast (WB) myopathy, and spaghetti meat (SM) including microscopical images of the affected muscles. Note that the WS is characterized by abnormal deposition of adipose at the perimysial level (lipidosis), as well as some connective tissue fibers. Woody breast is characterized by proliferation and thickening of the permysial network (fibrosis). Spaghetti meat is characterized by rarefaction of the endomysial and perimysial connective tissues. From Soglia et al. (2021) with permission.