Table 1.

Effect of woody breast category and fillet location on compression and water holding capacity (drip loss and cook loss) measurements for raw and cooked breast fillets

Parameter	WB Category1			SEM			Location2			SEM	P-value
	NORM	MILD	SEV		1	2	3	4	5		WB	Location	Interaction
Raw
CF (N)3	1.81c	3.28b	5.68a	0.13	6.32a	5.21b	2.39c	1.95c	2.08c	0.17	< 0.0001	< 0.0001	< 0.0001
CE (N.mm)4	3.15c	6.34b	11.74a	0.29	12.30a	10.51b	5.13c	3.89 cd	3.55d	0.38	< 0.0001	< 0.0001	< 0.0001
H (mm)5	23.55c	28.77b	33.3a	0.22	33.15a	33.16a	29.53b	25.04c	21.95d	0.29	< 0.0001	< 0.0001	0.0054
BW (g)6	194.24c	252.47b	297.90a	5.38	–	–	–	–	–	–	< 0.0001	–	–
DL (%)7	4.96b	6.16a	6.70a	0.26	–	–	–	–	–	–	< 0.0001	–	–
Cooked
CF (N)	11.12c	15.11b	16.44a	0.26	16.24a	17.46a	13.29b	12.57bc	11.55c	0.34	< 0.0001	< 0.0001	0.0052
CE (N.mm)	28.69c	43.49b	47.63a	0.95	50.16a	51.03a	35.57b	32.90bc	30.02c	1.23	< 0.0001	< 0.0001	0.0676
H (mm)	30.50c	34.70b	35.79a	0.26	38.08a	37.01a	32.80b	30.70c	29.71c	0.33	< 0.0001	< 0.0001	0.4490
CL (%)8	21.86c	24.95b	28.63a	0.6	–	–	–	–	–	–	< 0.0001	–	–

¹NORM = normal, fillets were soft and flexible throughout; MILD = mild, fillets were hard primarily in the cranial region with some flexibility in the middle to caudal region; SEV = moderate and severe, fillets were extremely hard and rigid throughout with limited or no flexibility from cranial to caudal region

²1–5 means different locations from cranial to caudal region of breast fillet

³CF = compression force

⁴ CE = compression energy

⁵H = height of breast fillet on each location

⁶BW = breast weight

⁷DL = drip loss

⁸CL = cook loss

^a−d Means within the same row followed by different superscript letters differ significantly (P < 0.05)