Table 3.

Effect of woody breast (WB) condition on the texture profile analysis of cooked chicken patties.

Treatment (mixture)1		Hardness (N)	Cohesiveness	Springiness	Chewiness (N)
T1)	100% NOR	30.11 ± 1.57a	0.78 ± 0.01a	0.91 ± 0.01a	21.45 ± 0.98a
T2)	67% NOR + 33% MIL	28.64 ± 0.70a	0.77 ± 0.01a	0.83 ± 0.01a,b	18.40 ± 0.56a,b
T3)	67% NOR + 33% SEV	27.97 ± 1.10a,b	0.75 ± 0.01a,b	0.81 ± 0.02b	16.88 ± 0.89b,c
T4)	33% NOR + 67% MIL	28.13 ± 1.46a,b	0.76 ± 0.01a,b	0.85 ± 0.01a,b	18.00 ± 0.90a,b
T5)	33% NOR + 67% SEV	23.43 ± 0.87b,c	0.75 ± 0.01a,b	0.81 ± 0.02b	14.28 ± 0.83c,d
T6)	100% MIL	20.55 ± 1.24c	0.74 ± 0.01a,b	0.79 ± 0.02b	12.10 ± 0.94d
T7)	67% MIL + 33% SEV	19.14 ± 1.21c,d	0.74 ± 0.01a,b	0.80 ± 0.02b	11.33 ± 0.69d,e
T8)	33% MIL + 67% SEV	18.62 ± 0.56c,d	0.75 ± 0.02a,b	0.81 ± 0.03b	11.29 ± 0.51d,e
T9)	100% SEV	14.56 ± 0.50d	0.71 ± 0.01b	0.78 ± 0.02b	8.09 ± 0.45e

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

¹MIL, mild WB meat; NOR, normal breast meat; SEV, moderate or severe WB meat.