Then, cooked breasts were cooled to room temperature,
from which at the same location rectangular-shaped
samples (1 × 1 × 2 cm) were removed to measure tenderness
using a TA-XT2 texture analyzer (Stable Micro
Systems, Godalming, UK) with a Warner-Bratzler
blade (code HDP/BS, Stable Micro Systems). Shear
force was measured perpendicular to the axis of muscle
fibers in 6 replicates for each treatment.