Table 1.

Formulation used in the elaboration of hamburgers produced with chicken breast without myopathies and affected by wooden breast myopathy.

Ingredients	g/100 g
Breast filet	81.55
Chicken skin	10.0
Textured soy protein	3.55
Water (ice)	2.0
Iodised salt	1.5
Garlic paste	0.30
Ground white pepper	0.10
Citric acid (antioxidant)	1.0
Total	100