. 2020 Jul 10;11:808. doi: 10.3389/fphys.2020.00808

TABLE 4.

BIA Analysis of breast filet segments analyzed with and without filets containing spaghetti meat.

Breast filet segment	Woody breast presence	Filet segments with spaghetti meat			Filet segments without spaghetti meat
		n	Resistance (Ω)	Reactance (Ω)	n	Resistance (Ω)	Reactance (Ω)
Cranial	Normal	100	74.96^B	18.24^B	56	74.76^B	17.47^B
	Woody	260	84.20^A	21.42^A	228	85.95^A	22.20^A
	p-value		<0.0001	0.0047		<0.0001	0.0013
	CV (%)*		17.71	45.88		17.10	45.58
Medial	N	146	67.47^B	15.63^B	97	67.37^B	15.71^B
	W	114	76.82^A	18.33^A	86	78.06^A	18.34^A
	p-value		<0.0001	0.0013		<0.0001	0.0075
	CV (%)*		17.33	44.98		17.34	44.74
Caudal	N	180	80.13^A	18.40^A	122	80.85^A	18.26^A
	W	180	81.38^A	18.60^A	161	83.00^A	18.78^A
	p-value		0.4148	0.8345		0.2167	0.6227
	CV (%)*		18.00	47.62		17.55	46.74

Superscripts ^A–B indicate significant differences (p < 0.05) between normal and woody breast for each segment (cranial, medial, and caudal). *Coefficient of Variation (%).