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Meat temperature change of normal (NORM) and severe woody breast (SEV) fillets during cooking. For each time point, n = 20/mean (0−35 min), n = 16/mean (40 min), n=12 (only NORM 45−50 min), n = 4 (only NORM 55 min).
All fillets were cooked to a final core temperature of 76°C. ⁎⁎⁎means P < 0.0001, ⁎⁎means P < 0.01, *means P < 0.05, no asterisk means P > 0.05 between NORM and SEV fillets in each time period during cooking.
