. 2021 Apr 21;100(8):101212. doi: 10.1016/j.psj.2021.101212

Table 1.

Meat quality traits of raw breast fillets with woody breast (WB) condition and Spearman's correlation coefficients (r_s) to WB scores.

	WB category¹
Parameter	NORM	SEV	SEM	P Value	Correlations to WB scores
Weight (g)²	211.71^b	234.75^a	4.35	0.0067	–
Thickness (mm)²	25.75^b	29.44^a	0.38	<0.0001	–
Color
L*	55.58^b	58.26^a	0.47	0.0029	0.42^⁎⁎
a*	3.24^b	3.96^a	0.15	0.0144	0.35^⁎
b*	9.98^b	11.28^a	0.24	0.0051	0.40^⁎⁎
pH	5.88^b	6.07^a	0.02	<0.0001	0.76^⁎⁎⁎
Compression³
CF (N)	3.88^b	15.10^a	1.05	<0.0001	0.78^⁎⁎⁎
CE (N.mm)	12.77^b	72.19^a	5.56	<0.0001	0.78^⁎⁎⁎
BMORS⁴(raw)
BMORSF(N)	9.96^b	12.77^a	0.55	0.0091	0.37^⁎⁎
BMORSE (N.mm)	97.99^b	129.95^a	5.65	0.0036	0.41^⁎⁎
PC-BMORS	6.15^b	7.36^a	0.18	0.0004	0.49^⁎⁎

NORM = normal, fillets were soft and flexible throughout; SEV= severe, fillets were extremely hard and rigid throughout with limited or flexibility from cranial to caudal region, all meat quality traits were conducted on breast fillets before trimming.

Portioned fillet.

Compression measurements: CF = compression force; CE = compression energy.

⁴

Blunt Meullenet-Owens Razor Shear (BMORS) features in raw meat. BMORSF=BMORS shear force (N); BMORSE=BMORS shear energy (N.mm); PC-CBMORS=peak counts of BMORS.

^a-b

Means within the same row followed by different superscript letters differ significantly (P < 0.05).

^⁎⁎⁎

P < 0.001; ^⁎⁎P < 0.01; *P < 0.05.