Table 1.

Experimental design of 3 broiler breast meat constituents at varying percentages and degrees of woody breast (WB) severity in chicken patty formulation.

Treatment (mixture)	Ingredient proportions1			Nor (%)	MIL (%)	SEV (%)
	X1	X2	X3
T1	1	0	0	100	0	0
T2	0.67	0.33	0	67	33	0
T3	0.67	0	0.33	67	0	33
T4	0.33	0.67	0	33	67	0
T5	0.33	0	0.67	33	0	67
T6	0	1	0	0	100	0
T7	0	0.67	0.33	0	67	33
T8	0	0.33	0.67	0	33	67
T9	0	0	1	0	0	100

¹X1, proportion of normal breast (NOR) meat; X2, proportion of mild WB (MIL) meat; X3, proportion of moderate or severe WB (SEV) meat.