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. 2020 Jun 23;9(6):824. doi: 10.3390/foods9060824

Table 1.

Carcass quality and pH of broiler breast with different degree of myopathies.

Myopathy Degree Wooden Breast White Striping Spaghetti Meat RMSE Significance
0 1 2 0 1 2 0 1 WB WS SM
n 133 133 34 175 90 35 284 16
Carcass weight kg 1.92 b 2.01 a 2.06 a 1.92 b 2.04 a 2.06 a 1.98 1.90 0.185 <0.001 0.010 0.965
Carcass breast yield% 31.3 c 32.1 b 33.2 a 31.3 c 32.4 b 33.6 a 31.8 32.7 2.03 <0.001 <0.001 0.438
pH 5.86 b 5.90 b 6.05 a 5.86 b 5.92 ab 6.01 a 5.90 5.92 0.237 0.007 0.018 0.982

RMSE: root mean square error; a, b, c: mean values in the same row with different letters within myopathy differ significantly (p ≤ 0.05). WB: wooden breast; WS: white striping; SM: spaghetti meat.