In 2012, multiple studies averaged around 5% of birds showing signs of white striping.
In Italy, France, Spain, and Brazil, up to 50% of chicken breasts contained white striping according to research from 2014 to 2016.
[7] Other hypotheses include higher calcium levels in the tissue between cells and the muscle fibers changing type.
[8] It is known that birds genetically selected to grow faster show higher rates of white striping, regardless of their diet.
[4] In severe cases of white striping, one study found it results in 223% higher fat and a 9% reduction in the protein of chicken.