Comparing three textural measurements of chicken breast fillets affected by severe wooden breast and spaghetti meat

Figures & data

Table 1. Chemical composition and quality traits (LS means) of normal, spaghetti meat, and wooden breasts of broiler chickens from three flocks that had been sampled at slaughtering.

	Myopathy (M)			Flock (F)			p-Value			RSD
	Normal	Spaghetti meat	Wooden breast	1	2	3	M	F	M × F
Fillets, n	9	9	9	9	9	9
Weight, g	188^a	262^b	230^ab	180^a	251^b	248^b	<.010	<.010	.270	37.90
Moisture, %	75.00	76.00	75.90	75.40	75.20	76.20	.060	.070	.790	0.89
Fat, %	0.91^a	1.25^ab	1.54^b	1.15	1.43	1.12	<.050	.370	.420	0.49
Protein, %	23.90^b	22.70^a	22.30^a	22.90	23.30	22.70	<.010	.370	.910	0.94
Fillets, n	58	62	62	70	88	24
Raw weight, g	211^a	255^b	245^b	196^a	247^b	268^c	<.001	<.001	.370	34.70
pH	5.90	5.91	5.95	5.81^a	5.98^b	5.96^b	.260	<.001	.010	0.15
Colour
L*	38.10^a	39.80^b	40.70^b	38.70^a	39.40^ab	40.50^b	<.001	<.010	.280	2.17
a*	1.02	1.16	1.40	1.18	1.07	1.33	.070	.330	.810	0.75
b*	3.29^a	4.63^b	3.90^a	3.04^a	4.96^b	3.83^a	<.001	<.001	.070	1.68
Dripping losses, %	7.60^a	9.49^b	8.70^ab	8.25	8.77	8.78	.010	.460	.030	2.75
Cooking losses, %	22.40^a	26.90^b	27.80^b	26.00	27.40	23.70	<.001	.060	.860	6.57

^a,b,cValues with different superscript letters within the same line and effect are significantly different (p < .05). RSD residual standard deviation.

Figure 1. Compression curves for raw fillets (a) and cooked fillets (b). Shear curves for the MORS test (c) and the Allo–Kramer test (d) on cooked fillets. WB: wooden breast; SM: spaghetti meat.

Table 2. Results of the compression, MORS, and Allo–Kramer tests on normal, spaghetti meat, and wooden breasts of broiler chickens from three flocks that had been sampled at slaughtering.

	Myopathies (M)			Flock (F)			p-Value
	Normal	Spaghetti meat	Wooden breast	1	2	3	M	F	M × F	RSD
Samples, n	58	62	62	70	88	24
Compression test (raw samples)
Compression force, N	5.61^a	4.69^a	9.52^b	5.89^a	7.20^b	6.72^b	<.001	<.001	<.001	1.80
Work, N mm	25.00^a	22.00^a	45.10^b	25.00^a	22.90^a	31.50^b	<.001	<.001	<.001	2.06
Young,s modulus, N/s	2.71^b	2.11^a	4.29^c	2.92^a	3.38^b	2.81^a	<.001	<.001	<.001	0.80
Compression test (cooked samples)
Compression force, N	12.00^a	11.40^a	14.80^b	14.10^b	11.60^a	12.60^ab	<.001	<.001	.001	2.79
Work, N mm	66.80^a	66.20^a	87.50^b	69.90^a	67.80^a	79.90^b	<.001	<.010	<.001	3.93
Young’s modulus, N/s	5.15^ab	4.58^a	5.71^b	6.29	4.59	4.55	<.001	<.001	.001	1.07
MORs test (cooked samples)
Shear force, N	14.70^b	12.80^a	14.10^ab	12.80^a	14.30^b	14.50^b	<.010	<.010	.220	2.66
No. of peaks	7.57^b	5.39^a	6.66^ab	6.86	5.92	6.85	<.010	.120	<.05	3.05
Work, N mm	288^b	249^a	277^b	245^a	285^b	283^b	<.010	<.001	.250	12.10
Young’s modulus, N/s	1.15	1.01	1.50	1.42	1.11	1.13	.520	.660	.490	2.21
Allo–Kramer test (cooked samples)
Allo–Kramer Shear force, N/g	13.40^ab	10.50^a	14.50^b	9.28^a	14.40^b	14.80^b	<.010	<.001	.140	5.89
Work, N mm	3928^b	3128^a	3850^b	2714^a	4072^b	4120^b	.010	<.001	.130	323
Young’s modulus, N/s	38.20^ab	31.00^a	46.00^b	27.90^a	45.10^b	42.10^b	<.001	<.001	.120	15.00

^a,b,cValues with different superscript letters within the same line and effect are significantly different (p < .05). RSD residual standard deviation.