Table 6.
Sensory scores (+SEM) of hamburgers produced with chicken breast of Ross broiler chickens (AP95) without myopathies and affected by wooden breast myopathy.
| Parameters | Normal | Moderate | Severe | p-Value 1 |
|---|---|---|---|---|
| Appearance | 6.4 ± 0.2 b | 6.6 ± 0.1 b | 7.0 ± 0.1 a | 0.0100 |
| Aroma | 7.5 ± 0.1 | 7.3 ± 0.1 | 7.3 ± 0.1 | 0.5021 |
| Flavor | 7.7 ± 0.1 | 7.6 ± 0.1 | 7.6 ± 0.1 | 0.8848 |
| Texture | 7.0 ± 0.2 | 7.2 ± 0.2 | 7.3 ± 0.2 | 0.2289 |
| Global Acceptance | 7.3 ± 0.1 | 7.3 ± 0.1 | 7.4 ± 0.1 | 0.6313 |
1/a,b Means followed by different lowercase letters on the same line are significantly different by the Tukey test (p < 0.05).