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. 2020 Nov 4;100(2):1239–1247. doi: 10.1016/j.psj.2020.09.093

Table 2.

Effect of woody breast (WB) condition on quality characteristics of raw broiler breast fillets.

Parameter	WB category¹
Parameter	Nor	MIL	SEV
Fillet weight (g)	394.28 ± 7.52^c	431.00 ± 10.12^b	473.22 ± 9.76^a
Compression force (N)	4.29 ± 0.21^c	9.85 ± 0.38^b	17.64 ± 0.62^a
pH	5.73 ± 0.02^c	5.82 ± 0.03^b	6.01 ± 0.02^a
Lightness (L^∗)	54.67 ± 0.40^b	56.91 ± 0.51^a	58.67 ± 0.66^a
Redness (a^∗)	1.81 ± 0.24^b	1.94 ± 0.23^b	2.95 ± 0.29^a
Yellowness (b^∗)	12.98 ± 0.30^b	13.71 ± 0.39^a,b	14.92 ± 0.45^a

^a-cMeans ± SEM with no common superscripts within a row differ significantly (P < 0.05).

¹

MIL, mild WB meat; NOR, normal breast meat; SEV, moderate or severe WB meat.