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Instrumental texture characteristics of broiler and jidori-niku PM,BF,and DP muscles. A: Shear-Force values, B: Texture profile analysis (TPA) hardness. C: TPA gumminess. D: TPA springiness. Open circles indicate broiler meat and closed circles indicate jidori-niku meat. Values are least squares means±SEM. Values with different superscripts within each panel differ significantly (P<0.05).
