White breast striations have become a widespread problem in the poultry industry over the past several decades. Previous research has demonstrated the relationship striations have to the increasingly fast growth rate of modern broiler strains. The purpose of this study was to evaluate the relationship between white striations and broiler strain, gender, fat quality, or vitamin/trace nutrient levels and how they affect meat quality and cooking parameters. Three broiler strains were evaluated; 2 modern strains (M1 and M2) and a 1990s randombred strain (RB). Dietary treatments differed in fat quality and levels of vitamin/trace nutrient mix. Broilers were processed on day 41 and breast fillets scored for white striping severity on a 0 4 scale indicating no, slight, moderate, considerable, and severe striations, respectively. Results demonstrated that strain, gender, and live weight are significantly related to white striations. After compensating for live weight differences, strain and gender remained significant factors. Dietary treatments, tenderness measurements, cook loss, collagen content, and pH were not significant to striping. Factors significantly correlated included fillet thickness, yellowness color value, and lipid content.