Table 3.

Mean values and standard deviation of water retention capacity (WRC), cooking weight loss (CWL) and shear force by Warner–Bratzler (WB) and Meullenet–Owens Razor Shear (MORS) methods of breast meat from broilers affected by WBM.

Variables	Normal (n = 20)	Moderate (n = 20)	Severe (n = 20)	p-Value
WRC (%)	71.89 ± 0.89 a	72.51 ± 0.75 a	68.92 ± 1.02 b	0.027
CWL (%)	22.54 ± 0.67 b	26.25 ± 0.59 a	26.27 ± 0.77 a	<0.001
WB (N)	29.70 ± 4.49	37.50 ± 3.31	28.81 ± 5.38	0.149
MORS (N)	11.58 ± 1.56	9.82 ± 0.48	9.83 ± 0.47	0.554

^a,b Means followed by distinct letters in the lines differ from each other by the Tukey test (p < 0.05).