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. 2020 Jun 25;99(9):4626–4633. doi: 10.1016/j.psj.2020.05.031

Table 2.

Effect of the WB condition on water properties time constants (T), relative areas (P), and normalized areas (A) (mean ± SD, n = 48).

Parameter	WB condition
Parameter	NORM	MOD	SEV
Time constant (ms)
T_2b	0.39 ± 0.03^b	0.43 ± 0.03^a	0.44 ± 0.02^a
T₂₁	49.04 ± 2.91^c	54.74 ± 4.20^b	57.21 ± 4.02^a
T₂₂	204.88 ± 19.24^c	218.20 ± 13.60^b	234.64 ± 22.54^a
Relative area (%)
P_2b	0.79 ± 0.25^a	0.40 ± 0.18^b	0.35 ± 0.14^b
P₂₁	81.02 ± 3.93^a	65.48 ± 8.63^b	60.42 ± 7.55^c
P₂₂	18.18 ± 4.08^c	34.18 ± 8.74^b	39.23 ± 7.62^a
Normalized area (unit/100 g meat)
A_2b	3.65 ± 0.95^a	2.41 ± 0.75^b	2.25 ± 0.53^b
A₂₁	385.21 ± 26.44^b	407.63 ± 34.15^a	404.47 ± 51.13^a
A₂₂	88.80 ± 31.06^c	223.40 ± 90.02^b	273.36 ± 95.82^a

^a–cMeans within a row lacking a common superscript differ (P < 0.05).

Abbreviations: MOD, moderate woody breast; NORM, normal breast; SEV, severe woody breast; WB, woody breast.