Figure 3.

Mixture profiler plots of broiler breast meat constituents at varying degrees of woody breast (WB) severity based on TPA parameters (A), cook loss and reduction in diameter (B) of chicken patties as well as all these parameters together in the analysis (C). X1, proportion of normal breast meat; X2, proportion of mild WB meat; X3, proportion of moderate or severe WB meat. Mixture profiler plots show unshaded regions as feasible mixtures of normal, mild WB, and moderate or severe WB meats to produce acceptable patties based on quality characteristics of chicken patties prepared with 100% of normal broiler breast fillets.