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Story summary
- Madison Lambert, a Florida chef, links 'woody chicken' to white striping from rapid growth, causing tougher meat and fat to rise by over 200%.
- Lambert advises consumers to inspect chicken for visible white lines, which signal a tougher product.
- The issue is widespread, affecting 5 to 30% of chicken on shelves, and is not dangerous.
- Lambert encourages shoppers to be vigilant to avoid disappointing meals.
