Table 3.

Water properties of breast fillets with different WB conditions in raw and cooked meat

Parameter	WB Category1			SEM	P-value
	Norm	Mild	SEV
Raw
Bound Water (S2b)	0.0059b	0.0184a	0.0207a	0.0029	0.0123
Immobilized Water (S21)	0.9631a	0.9179ab	0.8504b	0.0270	0.0419
Free Water (S22)	0.0264b	0.0822ab	0.1614a	0.0290	0.0301
Cooked
Bound Water (S2b)	0.0011	0.0015	0.0019	0.0006	0.6944
Immobilized Water (S21)	0.9838	0.9864	0.9849	0.0040	0.8783
Free Water (S22)	0.0151	0.0118	0.0136	0.0030	0.7891

¹NORM  normal, fillets were soft and flexible throughout; MILD  mild, fillets were hard primarily on cranial region with some flexibility in middle to caudal region; SEV  moderate and severe, fillets were extremely hard and rigid throughout with limited or flexibility from cranial to caudal region

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