Fig 1. Pie charts illustrating the prevalence of spaghetti meat (SM), woody breast (WB), and white striping (WS).

The prevalence of SM (SM1) was 36.3%. The prevalence of moderate WB (WB1) was 70.5%, and the prevalence of severe WB (WB2) was 11.8%. The prevalence of mild WS (WS1) was 93.8%, and the prevalence of moderate WS (WS2) was 2.2%. There was no severe WS (WS3) observed in our samples (n = 9,250; average live weight at slaughter: 2.36 kg).