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. 2022 Apr 15;17(4):e0267019. doi: 10.1371/journal.pone.0267019

Fig 3. Seasonal variations in the prevalence of spaghetti meat (SM) and severe woody breast (WB2).

Fig 3

A total of 4,750 fillets (19 flocks) were scored at a processing plant that employs air-chilling. The prevalence of SM1 was the highest during the summer (39.8%), whereas the prevalence of WB2 was the highest during spring (26.6%). Different letters above bars indicate significant differences among groups (Kruskal Wallis test with Dunn’s test for multiple comparisons, p < 0.05) of SM, and WB in each season.