Abstract: In this study, the incidence of wooden chicken breast in the daily production process of broiler slaughtering enterprises was analyzed.The quality properties of raw wooden chicken breast and the water holding capacity, textural properties were measured, microstructure and content of protein secondary structure of meat gel were measured.The p H and L*value of chicken breast at 24 h postmortem were measured.Compared with normal chicken breast, the wooden chicken breast had higher p H value ( p < 0.05) , but the L*value had no significant difference ( p > 0.05) . The results showed that the incidence rate of wooden chicken breast was 18.33%. Compared with normal meat batter, wooden chicken breast batter hadlower cooking yield and higher centrifugal loss, lower textual indexes ( p < 0.05) .Microstructure of meat gels showed that there were many large gel matrixes in the wooden chicken breast gel structure.Compared to normal meat gel, the α-helix content of wooden chicken breast gel significantly increased and the β-sheet and β-turn contents significantly decreased ( p < 0.05) . The results showed that wooden chicken breast had a higher incidence in the daily production process of broiler slaughtering and processing enterprises, and impacted the functional properties of chicken meat.