Table 4. Weights, physical dimensions, color traits, pH of chicken breast fillets affected by different muscle abnormalities at slaughtering age 34 d

Muscle abnormalities	Normal	WS	WS/WB	p-value
T3 (mm)1)	21.02±3.07	24.18±6.51	22.38±1.49	0.136
T2 (mm)2)	13.74±3.81	15.74±6.72	16.50±2.21	0.253
T1 (mm)3)	5.99±1.17b	8.56±4.55a	8.43±2.25a	<0.05
Width (mm)4)	67.17±5.17b	66.78±6.22b	73.83±7.42a	<0.05
Length (mm)5)	141.53±10.54b	154.40±14.62a	144.20±13.87b	<0.05
CIE L*	67.37±4.09a	61.73±3.32b	63.05±2.91b	<0.05
CIE a*	3.25±1.18b	4.87±1.77a	5.18±2.34a	<0.05
CIE b*	4.02±1.97b	5.20±2.28a	5.99±1.13a	<0.05
pH	5.67±0.09c	5.74±0.08b	5.84±0.09a	<0.05
Weight (g)	106.16±22.85b	123.48±27.90a	135.47±21.04a	<0.05

T3 is the height at the highest point of cranial part.
T2 is the height at the mid of breast length.
T1 is the height measured from 1 cm far a way of the end of caudal part.
Width is the distance of widest area in the middle of breast.
Length represents the longest distance of the breast.
Means within a row followed by different superscript letters differ significantly (p<0.05).
WS, white striping; WB, wooden breast.