Table 4.

Texture of broiler raw breast with different degree of myopathies by different texture devices.

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
Compression
C20 N/cm2	11.4 b	11.7 b	13.1 a	10.9 b	12.9 a	12.8 a	11.8	10.3	3.18	<0.001	0.050	0.257
C80 N/cm2	15.3	15.3	16.1	15.3	16.0	14.2	15.6 a	12.1 b	5.51	0.298	0.197	0.029
Ctotal N/cm2	22.1 b	22.8 ab	24.7 a	22.1	24.1	22.5	23.0 a	18.7 b	6.78	0.016	0.383	0.032
TPA
Hardness N/cm2	11.3 b	12.1 ab	12.9 a	11.1	12.8	13.3	11.9	10.8	3.74	0.016	0.997	0.240
Adhesiveness	−47.6	−44.6	−40.7	−41.7	−50.7	−51.0	−45.5	−42.8	14.03	0.628	0.804	0.712
Cohesiveness	0.423 a	0.408 a	0.370 b	0.417 a	0.404 ab	0.385 b	0.411	0.388	0.043	0.001	0.007	0.790
Springiness cm	0.686	0.677	0.678	0.661	0.703	0.734	0.681	0.705	0.073	0.527	0.114	0.081
Gumminess N/cm2	4.87	5.05	4.93	4.74	5.25	5.29	4.98	4.26	1.76	0.286	0.735	0.249
Chewiness N/cm	3.42	3.48	3.35	3.18	3.74	3.97	3.45	3.01	1.27	0.258	0.844	0.599
Resilience	0.250	0.245	0.232	0.249	0.242	0.238	0.246	0.232	0.031	0.279	0.118	0.279

RMSE: root mean square error; a, b: mean values in the same row with different letters within myopathy differ significantly (p ≤ 0.05). TPA: texture profile analysis.