Table 2.

Cooking performance of cooked 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
Cooking time (min)	43.88a	35.80b	1.48	<0.0001	-0.53⁎⁎⁎
Cook loss (%)	15.27b	21.71a	0.96	0.0004	0.61⁎⁎⁎
Moisture loss (%)
HOT2	3.23b	4.99a	0.20	<0.0001	0.63⁎⁎⁎
AMBIENT3	2.14b	4.42a	0.32	<0.0001	0.71⁎⁎⁎
COLD4	1.22	0.90	0.12	0.0568	-0.30
Total water loss (%)	20.72b	29.55a	0.94	<0.0001	0.73⁎⁎⁎

¹NORM = 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.

²HOT = moisture loss from 76°C to 68°C.

³AMBIENT = moisture loss from 68°C to 22°C.

⁴COLD = moisture loss from 22°C to 4°C.

^a-bMeans within the same row followed by different superscript letters differ significantly (P < 0.05).

^⁎⁎⁎P < 0.001.